This dish is delicious. You can make this for breakfast or dinner. A word of caution it’s not a light dish as it has heavy cream and of course parmesan cheese not to mention some delicious salty pancetta! I saw Clinton Kelly make this recipe and I could not wait to try it. Although I won’t make this dish every week it will find its way into my dinner rotation often! This dish was made in a springform pan. I was slightly worried about some of the liquid running out from the bottom, so I placed a cookie sheet under the pan and baked as directed. I did have a small amount of liquid run out but nothing crazy! This can all be made the night before if you are having it for breakfast, make as directed until it’s time to bake. Place in the fridge for the night and bake in the morning.
INGREDIENTS
1/2 pound penne rigate
1/2 pound pancetta, diced
1 1/4 cups milk
1 1/4 cups heavy cream
10 eggs
1 cup Parmesan, grated
2 teaspoons black pepper
2 Tablespoons parsley, chopped
3/4 cup large breadcrumbs
1/4 cup breadcrumbs, finely ground
Pinch of salt
DIRECTIONS
Preheat the oven to 350 degrees. Grease a 9 1/2 inch springform pan with no. Stick spray and wrap the bottom and sides of the pan tightly with foil. Bring a large pot of salted water to a boil, add penne noodles and cook 2 minutes less than al Dante according to the package directions. Drain and remove noodles to a large bowl and set aside.
In a medium sauté pan over medium heat add the pancetta and cook until the fat has been rendered and the pancetta is almost crisp about 5 – 6 minutes. Remove to a paper towel-lined plate and set aside.
In a medium bowl whisk together the milk, heavy cream, eggs, 3/4 cup of parmesan cheese, pepper and parsley. Season with salt. Pour the egg mixture into the noodle mixture stirring to coat. Stir in the pancetta and large breadcrumbs. Pour into the prepared pan and top with remaining cheese and breadcrumbs.
Place in the center of the oven (on a baking sheet if desired) and bake until golden brown and bubbling about 15 – 20 minutes. Remove from the oven and let cool slightly.
Remove the pasta casserole from the springform pan and slice into wedges. Serve warm.
Enjoy!
