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1
Butter an 9 x 11 casserole dish.
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2
Dice pancetta and saute in olive oil , cook until crispy.
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3
Place cooked pancetta on paper towel to drain excess fat.
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4
Bring to boil water for pasta.
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5
Liberally salt pasta water once it comes to a rapid boil.
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6
Cook pasta 8 minutes stirring periodically
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7
Drain Pasta.
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8
While pasta is cooking prepare cheese sauce.
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9
Preheat Oven to 350 degrees
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10
In a large sauce pan over medium heat melt 1 stick of unsalted butter.
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11
Once melted add 3 tablespoons of flour combine flour/butter mixture.
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12
Add half of the salt and pepper (reserve the remainder until after cheeses are added to avoid over seasoning).
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13
Cook for 2-3 minutes stirring continuously as to not burn
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14
Pour cream into roux.
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15
Stir until smooth.
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16
Reduce heat to low and allow sauce to simmer and thicken for 5 minutes.
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17
Grate in fresh nutmeg.
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18
Add hot sauce & smoked hot paprika.
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19
Continue to stir every minute or so.
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20
Once mixture is coats back of a spoon begin to whisk in cheeses.
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21
Once all of cheeses are incorporated and sauce is smooth remove from heat and stir in pancetta.
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22
Taste and adjust salt & pepper seasoning, also add more hot sauce if you desire.
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23
Combine pasta and cheese sauce, then add to buttered casserole dish.
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24
Cover with foil and bake at 350 degrees for 45 minutes. Remove foil and bake uncovered for remaining 5 minutes.
