Drain on paper towels, leaving the fat in the pan. pancetta or bacon (finely chopped if using pancetta) until crisp and golden. Let rest for 5 to 10 minutes before serving. Scatter the crumbs evenly over the pasta.īake in the center of the oven until the crumb topping is golden, about 15 minutes. In a medium bowl, toss the breadcrumbs, Parmigiano, olive oil, chopped thyme, 1/2 tsp. Lightly oil a 9×13-inch baking dish and spread the pasta in the dish. Generously season to taste with salt and pepper. Add the pasta to the cheese sauce, and stir until well combined. Pour into a colander and shake it a few times to drain really well. Keep warm, stirring occasionally.Ĭook the pasta in the boiling water until al dente. Add the Cheddar and Jack cheeses, stirring until melted, and then add the Worcestershire and Tabasco. Let come to a bare simmer, and cook, stirring frequently, for 15 minutes to meld the flavors (reduce the heat to medium low or low as needed to maintain the bare simmer).ĭiscard the thyme sprig and bay leaf. When all the milk is in, switch back to the spoon and stir in the thyme sprig, bay leaf, and 1/2 tsp. Once about half the milk is in and the mixture still isn’t very thick, you can add the rest more quickly. To avoid lumps, go slowly at first, whisking until the mixture is smooth before adding more milk. Switch to a whisk and gradually add the milk, whisking constantly. Add the flour and cook, stirring, until slightly darker, 1 to 2 minutes. salt and cook, stirring occasionally with a wooden spoon, until softened, 4 to 5 minutes. Meanwhile, in a 5- to 6-quart Dutch oven or other heavy-duty pot, melt the butter over medium heat. Heat the oven to 400☏ and put a large pot of well-salted water on to boil over high heat.
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