Patti (whipartist) wrote,

Last night's dinner

Last night I was craving macaroni and cheese, but I was also contemplating the pancetta that was in my fridge. These things wound up going together.

Using as a base recipe, I replaced the cheddar with half gruyere and half fontina, plus a couple ounces of parmesan. While the water was boiling for the pasta, I chopped up some pancetta and cooked it 'til it was crisp.

When I addeded the pasta to the sauce I also tossed in the pancetta.

It turned out pretty tasty, though next time I'll either use more pancetta or leave it out entirely. I wound up using about 3oz, since that's what I had around, but it wasn't enough... I suspect twice that would be a good minimum.
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