Ingredients:
1 cup Pecorino Romano
1 cup Gouda
1 cup Black Truffle Cheddar Gruyere
1 cup White Cheddar
4 oz Diced Pancetta
2-3 cups milk
1/4-1/2 cup heavy cream
1 stick of unsalted butter
1/2 cup flour
1 lb of Cavatappi pasta
1/4 cup of Italian bread crumbs
Kosher salt
Black pepper
Cooking Instructions:
Begin by grating your 4 cheeses. Get a pot of water boiling so it's ready to go to cook the pasta. Preheat a pan on medium heat for 2-3 min then add in your diced pancetta and cook for about 3 min. Remove pancetta from pan. Carefully wipe out the pan with a paper towel, lower to med low heat and add in a stick of butter to melt it down. Once butter is melted add 1/2 cup of flour slowly in while continually stirring with a whisk. Once the butter and flour are combined and smooth add in a pinch of kosher salt and black pepper. Then add a 1/4 cup of heavy cream and 1/4 cup of milk and continue whisking. Keep adding milk until you get a smooth, slightly runny consistency (it took about a cup of milk for me). Add in grated cheeses slowly by adding a little bit at a time and stirring. Reserve a little bit of cheese to add on the top later. Add a Tbsp of salt to your boiling water then add the 1 lb of pasta. Cook pasta until al dente. Thin out your cheese mixture by adding pasta water and stirring so that the cheese is a bit thin, because it will thicken up when you add the pasta in (it took about 4-5 spoon fulls of pasta water for me). Add the cooked pasta in the cheese mixture and stir it together. Sprinkle on the cooked pancetta, the Italian bread crumbs, and the rest of the grated cheese. Put into the oven under the broiler for about 5 min until you see some slight browning on the cheese. Serve and enjoy!!
Cook Time: 30 mins