Sprinkle the food with chopped parsley and make a winter green salad
What you will need for 6 people:
- 1 tablespoon of olive oil
- 120 grams pancetta cut into slices
- 1 onion, chopped
- 3 cloves garlic, melted
- ¼–½ teaspoon chili flakes
- ¼ cup white wine
- 50 grams of butter
- ¼ cup plain flour
- ½ cup cream
- 2 ¾ cups whole milk
- 150g grated cheddar, plus 45g extra
- 150 grams grated gruyere, plus 45 grams extra
- ½ teaspoon grated nutmeg
- 1 bay leaf
- 320 grams of spaghetti
- 150 grams of sourdough bread
- 3 tablespoons of butter
- 30 grams of grated parmesan
- ¼ cup chopped parsley
How to make it:
- Preheat the oven to 180°C.
- Heat the oil in a pan and saute the pancetta and onion together for 10 minutes until the pancetta takes color and the onion softens.
- Add the garlic and chili flakes and cook for another two minutes. Add the wine, cook for a few minutes and set aside.
- Heat the butter in a large saucepan until melted. Add the flour. Cook over low heat, adding the cream and then the milk in three batches, stirring constantly until the sauce is thick and smooth.
- Remove from the heat and add the cheddar and gruyere. Add the nutmeg, season with salt and pepper and beat until combined, returning to the heat for a while if necessary. Add the bay leaf and the pancetta mixture and set aside.
- Boil the spaghetti in plenty of salted water for 2 minutes less than the instructions on the package. Drain well and add to the sauce.
- Lightly butter a cast-iron pan or baking tray or a pyrex. Remove the bay leaf and then spoon the spaghetti mixture onto the plate.
- Lightly butter the slices of bread and cut them into 2-3 cm cubes.
- Sprinkle half of the remaining cheese over the spaghetti, top with the bread, then the remaining cheese, including the Parmesan. Cook for 25-30 minutes until the surface is golden brown.
- Serve sprinkled with parsley and with a green salad on the side.
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