Serves: 10
Total Calories: 827

3 tablespoons unsalted butter, plus
1/2 cup unsalted butter (1 stick)
1 1/2 large yellow onions, finely chopped
1 pound pancetta, , cut into pea-sized cubes
1/2 cup all-purpose flour
3 1/2 cups half and half
2 teaspoons sea salt
1/2 teaspoon freshly ground pepper
4 cups freshly grated Parmesan cheese (1 pound), plus
3 tablespoons freshly grated Parmesan cheese
2 pounds penne pasta
1 cup shredded gruyére cheese
1 cup shredded fontina cheese
1/2 cup dried bread crumbs
2 tablespoons minced fresh flat-leaf parsley

In a medium saucepan, melt the 3 tablespoons butter over low heat. Add the onions and sauté for 5 to 7 minutes, or until lightly golden and soft. Add the pancetta and sauté for 10 to 12 minutes, or until lightly browned. Remove from the heat and set aside.

Preheat the oven to 375°F. Butter two 3-quart baking dishes.

In a large saucepan, melt the 1/2 cup butter over medium-low heat. Add the flour and stir constantly for 3 minutes do not brown. Whisk in the half-and-half and cook, whisking occasionally, until thickened, about 5 minutes. Remove from the heat, stir in the salt, pepper, and the 4 cups Parmesan cheese until the cheese is melted.

In a large pot of salted boiling water, cook the penne until tender but firm, about 12 minutes. Drain and toss with the cheese sauce. Add the pancetta mixture and toss thoroughly. Set aside.

In a medium bowl, combine the Gruyère and fontina. Stir to blend.

In a small bowl, combine the 3 tablespoons Parmesan cheese, the bread crumbs, and parsley.

Layer one-fourth of the pasta in each baking dish. Sprinkle each layer evenly with one-fourth of the cheese mixture. Repeat the process with the remaining pasta and cheese mixture. Cover the top with the bread crumb mixture.

Bake for 35 to 45 minutes, or until golden brown. Remove from the oven and let rest for 5 minutes before serving. If you are planning on reheating, bake the pasta for 25 to 30 minutes initially, then reheat for 10 to 15 minutes.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 10
Total Calories: 827
Calories from Fat: 392

More Recipes from the Dinner Parties Cookbook:
*Dinners for Ten to Twelve
Apricot, Cherry, And Blueberry Crisp With Vanilla Bean Ice Cream
Arugula, Blood Orange, And Fennel Salad With Walnut Oil
Bagna Cauda With Fennel, Endives, and Cauliflower
Baked Three-Cheese Pasta With Pancetta
Broccoli Mash
Bruschetta With Chopped Tomatoes, Parsley, And Basil
Chicken à la Mama
Chopped Escarole Salad With Grapefruit And Avocado
Dark Chocolate Brownies With Coffee Ice Cream
Frisée Salad With Mushrooms, Tomatoes, And Red Onion
Rice Pudding With Brandied Cherries
Roasted Leg of Lamb With Mint Pesto
Roasted Mixed New Potatoes