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1
Preheat oven to 375; lightly butter a 13x9 inch baking dish (or 6 individual baking dishes).
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2
Place the pancetta on a baking sheet; bake about 18 minutes or until just crisp; drain off the fat and reserve the pancetta.
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3
Crush the baguette into semifine crumbs (there should be about 1 cup; you may use a food processor).
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4
In a large saute pan over medium heat, melt the 10 tablespoons of butter and toast the crumbs, tossing, 8-10 minutes or until golden brown; set aside.
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5
Bring a large pot of water to a boil over high heat; cook the pasta until al dente (8-10 minutes); drain and place in a large mixing bowl.
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6
In a large saucepan over high heat, bring the heavy cream to a boil; decrease heat to medium and simmer until reduced by a third; it will still be pourable and thin.
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7
Slowly whisk in 1 1/4 cups of the Parm-Regg cheese and all the pancetta; continue reducing until thick.
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8
Add the cream mixture and the fontina to the macaroni in the bowl; toss quickly to mix.
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9
Season to taste with salt and pepper.
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10
Pour the mixture into the prepared dish; top with breadcrumbs and remaining 1/4 cup Parm-Regg.
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11
Bake 15-20 minutes (12-15 minutes for the small dishes), until bubbling and golden.
