2 cups 3/4 loaf 8 oz. 1 1/2 lb. 1 1/2 quart (6 cups) 2 1/2 cups 8 oz. (2 cups) 12 oz. (3 cups)
Pancetta in 1/4" dice Of 12" x 2" baguette (dry) Unsalted butter Rotelli (corkscrew) pasta Heavy cream Milk Wisconsin Parmesan cheese, finely grated and divided Wisconsin Fontina cheese, cut in 1/4" cubes and chilled Salt to taste Pepper to taste
Preheat oven to 375°F.
Spread the pancetta on a baking pan and bake for 6-8 minutes, or until just crispy. Drain on paper towels and set aside.
Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish. You will have about 2 cups.
In a large sauté pan, melt butter over medium heat. Add crumbs and toss to coat, toasting and stirring frequently until golden brown. Set aside.
Boil the rotelli in boiling salted water until al dente. Drain the pasta and set aside in a large mixing bowl.
Heat a large sauce pan. Add heavy cream and milk. Bring to boil. Simmer until reduced by one-third. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta. Continue to simmer and reduce to a thick and creamy consistency.
Add the cream mixture to the pasta along with the Fontina cheese. Toss quickly and season with salt and pepper to taste.
Butter twelve 5- to 6-ounce individual casserole dishes (or one 12" x 18" casserole). Fill the dishes with the rotelli. Divide breadcrumbs and remaining Parmesan cheese over the tops. Bake for 12-15 minutes (longer if in large pan), or until hot and bubbly. Serve immediately.