Penne with Pancetta, Spinach, and Buttery Crumb Topping

Penne with Pancetta, Spinach, and Buttery Crumb Topping
Photo by Becky Luigart-Stayner

Ingredients

  • ¾ cup (3 ounces) chopped pancetta
  • ¾ cup (3 ounces) chopped pancetta
  • 3 ¾ cups 2% reduced-fat milk, divided
  • 6 cups chopped fresh spinach
  • ½ cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
  • 1 ¼ teaspoons salt
  • 6 cups chopped fresh spinach
  • + 11 more ingredients
    • ¾ cup chopped onion
    • 2 teaspoons minced garlic
    • ½ teaspoon black pepper
    • 1/3 cup all-purpose flour (about 1 1/2 ounces)
    • ¼ cup butter, melted
    • 1/3 cup all-purpose flour (about 1 1/2 ounces)
    • 8 ounces French bread
    • Cooking spray
    • 8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta)
    • 3 ¾ cups 2% reduced-fat milk, divided
    • ¼ cup half-and-half

Preheat oven to 425°. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 4 cups; set aside. Heat a large nonstick saucepan over medium-high heat. Coat with cooking spray. Add pancetta, onion, and garlic; sauté 5 minutes or until onion is tender. Lightly spoon flour int...

View full recipe at My Recipes

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