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1
For the pasta: Place an oven rack in the center of the oven.
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2
Preheat the oven to 350 degrees F. Butter a 13- by 9- by 2-inch glass or ceramic baking dish.
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3
Bring a large pot of salted water to a boil over high heat.
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4
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
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5
In a large nonstick skillet, heat the olive oil over medium-high heat.
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6
Add the pancetta and cook until brown and crispy, about 8 minutes.
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7
Using a slotted spoon, remove the pancetta and drain on paper towels.
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8
For the sauce: In a 2-quart saucepan, melt the butter over medium heat.
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9
Add the flour and whisk until smooth, about 2 minutes.
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10
Gradually add the milk, whisking constantly to prevent lumps.
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11
Add the lemon zest.
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12
Simmer over medium heat, whisking constantly, until the sauce thickens, about 10 minutes.
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13
Remove the pan from the heat and stir in the Parmesan, salt and pepper.
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14
In a large bowl, combine the cheese sauce, cooked pancetta, pasta, basil and thyme.
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15
Toss until the ingredients are coated.
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16
Stir in the lemon juice.
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17
Spoon the mixture into the prepared baking dish and sprinkle with the mozzarella.
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18
For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
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19
Sprinkle the topping over the pasta mixture.
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20
Drizzle the top with olive oil and bake until the top is golden brown, 25 minutes.
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21
Cool for 10 minutes and serve.
