Penne with Pancetta, Spinach, and Buttery Crumb Topping
From Cooking Light
Has Kim tried this? No
8 oz French bread
3/4 c (3 oz) chopped pancetta
3/4 c chopped onion
2 tsp minced garlic
1/3 c all-purpose flour
3 3/4 c milk, divided
1/4 c half-and-half
6 c chopped fresh spinach
1/2 c (2 oz) grated fresh Parmigiano-Reggiano cheese
1 1/4 tsp salt
1/2 tsp black pepper
8 c hot cooked penne (about 1 lb uncooked)
1/4 c butter, melted
1. Preheat oven to 425.
2. Place bread in food processor; pulse 10 times or until coarse crumbs measure 4 cups; set aside.
3. Heat a large nonstick saucepan over medium-high heat. Coat with cooking spray. Add pancetta, onion, and garlic; saute 5 minutes or until onion is tender. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add 3/4 c milk, stirring until smooth. Add flour mixture, remaining 3 c milk, and half-and-half to pan; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes until thick, stirring constantly. Add spinach; cook 1 minute. Remove from heat. Stir in cheese, salt, and pepper, stirring until cheese melts.
4. Place pasta in a large bowl. Add sauce mixture to pasta; toss well. Spoon mixture into a 13 x 9 inch baking dish coated with cooking spray. Combine breadcrumbs and butter; toss well. Sprinkle over pasta mixture.
5. Bake at 425 for 6 minutes or until crumbs are lightly browned.