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1
Cook the pancetta in a large skillet over medium-low heat, stirring, until the fat starts to render.
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2
Increase the heat and cook a few minutes more, until the pancetta barely begins to brown and crisp.
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3
Transfer it to a dish.
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4
Add the oil to the pan.
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5
Add the onion and garlic and saute until softened.
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6
Stir in the mushrooms and saute over medium heat until they wilt.
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7
Stir in the chestnuts and sage.
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8
Season with salt and pepper.
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9
Scald the milk.
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10
Melt 6 tablespoons butter or truffle butter on low heat in another saucepan.
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11
Whisk the flour into the melted butter.
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12
Cook briefly, then gradually whisk in the warm milk.
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13
Continue whisking and cooking until the sauce is thick and smooth.
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14
Season with salt and pepper.
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15
Heat the oven to 350 degrees.
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16
Grease an 8-inch square baking dish with the remaining butter.
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17
Cover the bottom of the dish with a film of the sauce, then cover it with a layer of pasta.
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18
Spread with half the mushrooms, scatter half the pancetta on top and sprinkle with a third of the cheese.
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19
Spread a third of the sauce on the cheese.
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20
Repeat the layers.
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21
Cover with the remaining pasta, spread with the remaining sauce and scatter the rest of the cheese on top.
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22
Bake 40 to 45 minutes, until the top is lightly browned.
