This dish is all that and a bag of chips. Fluffy, gooey, cheesy and creamy. On top of all that you get the surprise of crispy pancetta!
Prep time: 20 minutes Cook time: 45 minutes Total time: 1 hour 5 minutes
Equipment
3.5-quart Dutch oven or 9×13-inch Casserole Dish
INGREDIENTS
12-ounce pasta (mini pasta shells or elbow macaroni)
4-ounce pancetta, chopped
3 eggs divided
1 tablespoon butter, unsalted
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups milk
salt and pepper to taste
1/4 teaspoon ground nutmeg
1 1/2 cups Gruyere cheese (shredded)
1 1/2 cups white cheddar cheese, shredded
1 tablespoon fresh parsley, chopped
INSTRUCTIONS
- Preheat oven to 400 F degrees
- Cook pasta according to package directions
- Add the pancetta to a saucepan and cook until it browns. Remove the pancetta from the pan and place it on paper towels to soak up some of the fat.
- Separate the eggs and whisk the egg whites until stiff peaks form. In another bowl whisk the egg yolks and set aside.
- Add the butter to the saucepan and melt. Add the minced garlic and cook until it starts foaming and gets aromatic, about a minute. Sprinkle the flour over the garlic and stir. Whisk in the milk and cook until sauce thickens and coats the back of a wooden spoon.
- Season the sauce with salt, pepper, and nutmeg.
- Add half the gruyere and half the cheddar cheese, continue to whisk until cheese melts.
- Temper the egg yolks by adding a ladle of the sauce at a time to the egg yolks and whisking them, add about 3 ladles of sauce altogether. You want to do this to keep the eggs from scrambling up when you add them to the cheese sauce.
- Stir the egg yolk mixture into the cheese sauce. Remove from heat. Fold the egg whites into the cheese sauce.
- Start layering the casserole by adding half the pasta shells to the prepared baking dish. Sprinkle half the pancetta over the pasta, then add half of the cheese sauce. Sprinkle half of the remaining cheese over the dish and then add the rest of the pasta. Repeat with the remaining pancetta, sauce, and cheese. Top with the chopped parsley and place in the oven.
- Bake for 20 minutes until golden and puffed. If you prefer more golden, place the souffle under the broiler and broiler for 2 to 3 minutes.
