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1
Bring a large pot of salted water to a boil.
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2
Cook pasta for 8 minutes; pasta will be slightly undercooked.
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3
Drain, rinsed with cold water, and drain again.
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4
Pulse bread in food processr until coarse crumbs form (about 2 3/4 cups).
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5
Heat oil in a large saute pan over medium-high heat.
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6
Add pancetta, and cook, stirring occasionally, until lightly browned and crisp, 9-10 minutes.
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7
Remove pancetta with a slotted spoon, and drain on paper towels.
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8
Reserve 1 1/2 tablespoons pancetta drippings in pan.
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9
Melt 4 tablespoons butter over medium-high heat with drippings.
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10
Add breadcrumbs, and cook, stirring to coat, until they are light gold and beginning to crisp, about 8 minutes.
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11
Transfer to a plate.
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12
Heat milk in a small saucepan over medium-low heat until steaming (Do not let milk come to a boil) Melt remaining 6 tablespoons butter in a medium saucepan over medium heat.
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13
Add flour to butter, whisking until smooth.
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14
Add milk slowly, whisking constantly until combined.
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15
Reduce heat to low and cook, stirring occasionally with a wooden spoon until thickened, about 15 minutes.
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16
Remove from heat.
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17
Add cheeses, and stir until melted.
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18
Stir in reserved pancetta, nutmeg, and 1/2 teaspoons salt.
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19
Season with pepper.
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20
Preheat oven to 350F Place pasta in a 9-inch round baking dish that's 3-inches deep.
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21
Stir in cheese sauce, 1 cup at a time, mixing well after each addition.
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22
Spread bread crumbs on top.
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23
Pace dish on a rimmed baking sheet, and bake until crumbs are deep golden brown and sauce is bubbling, about 20 minutes.
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24
Serve hot.
