Recipe

Lazy Carbonara Penne For A Crowd Recipe

	Midgelet / All my dishes 1 year ago not really hard to do and can be prepared ahead of time. recipe for large and small version. This is a comfort food party recipe from Sacabee newspaper Prep:60m Cook:70m Servings:12	Midgelet
	pasata cheesey creamy

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Fans

m11andrade

juniprune

lacrenshaw

juels

Ingredients

Large recipe:

Sauce:

10 cups béchamel sauce (see recipe below)

Filling:

2 pounds pancetta, diced

6 garlic cloves, minced

1 cup white wine

1 cup chopped parsley

1 1/2 cups grated Parmesan

1 cup grated pecorino Romano

Salt and pepper

Noodles:

4 pounds penne, slightly undercooked and drained

Smaller version (serves 6 to 8)

Sauce:

4 cups béchamel sauce for smaller version: (see recipe below )

Filling:

1/2 pound pancetta, diced

2 garlic gloves, minced

1/2 cup white wine

1/4 cup chopped parsley

1/2 cup grated Parmesan

1/2 cup grated pecorino Romano

Salt and pepper

Noodles:

1 pound penne, slightly undercooked and drained

Bechemel sauce:

4 cups recipe:

4 cups milk

5 tablespoons unsalted butter

5 tablespoons all-purpose flour

Salt and pepper to taste

Makes 10 cups for large recipe

10 cups milk

12 tablespoons unsalted butter

1/2 cup all-purpose flour

Salt and pepper to taste

Directions

Prepare filling:

In a medium skillet, cook the pancetta.

Add garlic.

Add wine and cook for an additional 2 minutes.

Stir in parsley and salt and pepper.

Preheat oven to 375 degrees.

Butter an 18-by-13 1/2-by-3-inch baking dish.

Spread a layer of béchamel sauce on the bottom of the dish.

Add half the pasta to the pan.

Top with half the remaining sauce and half the pancetta mixture.

Sprinkle with half of the Parmesan and pecorino.

Top with remaining pasta.

Top with remaining pancetta mixture, sauce and cheeses. (Can be prepared one day in advance.

Cover and refrigerate overnight.

Let lasagna come to room temperature before baking.)

Cover with foil and bake for 50 to 60 minutes.

Remove foil and bake for 10 to 15 minutes.

Remove from the oven. Let rest 10 to 15 minutes before serving.

smaller version:

Assembly

Follow same directions as for larger version, except use a 13-by-9-by-3-inch baking dish with nonstick cooking spray.

Decrease baking time to 20 to 30 minutes, covered with foil, and an additional 10 to 15 minutes uncovered.

Let rest 10 to 15 minutes before serving.

Bechemel sauce: The directions are the same for each quantity.

In a saucepan, heat the milk over low heat just until small bubbles come to the surface.

Remove the pan from direct heat, cover and keep warm.

In a separate saucepan over medium heat, melt butter.

Whisk the flour into the butter and continue to whisk for 1 minute.

Gradually whisk in the warmed milk; bring to a simmer and whisk frequently until thickened, 4 to 5 minutes for a small batch, 6 to 8 for a larger batch.

Remove from the heat.

Stir in salt and pepper.

To prevent a skin from forming on top of the sauce, either whisk occasionally as the sauce cools or place a piece of plastic wrap directly on the surface of the sauce.

Use immediately or cool to room temperature.

Keep in an airtight container and refrigerate overnight.

Reheat sauce before assembling lasagna.

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Comments

lacrenshaw 1 year ago said:
You got me, midge! We'll be having the smaller version of this dish one night this week. You deserve a five.
Lorraine

juels 1 year ago said:
Love the ingredients in this! Pancetta and white wine sound wonderful! Thanks for giving us 2 serving versions, that really helps!

juniprune 8 months ago said:
Hi there............this sounds delicious......I may make it and take it on Easter to family potluck. "5"

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