Taleggio Pancetta Pasta Bake Recipe

This dish is my ultimate comfort food, combining the creamy decadence of Taleggio cheese with the irresistible crunch of pancetta. It’s the perfect blend of flavors and textures, making it a go-to for cozy evenings or impressing friends at dinner parties.

Creating indulgent dishes is my sweet spot, and my Taleggio Pancetta Pasta Bake is a creamy delight. It’s a 300g epic feast of hearty pasta enveloped in a 500ml double cream sauce so rich it’s practically a liquid cheese.

And the notes of savory, who could ask for more? The serious flavor punch comes from 150g diced pancetta.

But the mind-blowing, over-the-top, and any other opulent adjectives you want to throw at it aspect of the dish is the use of 200g of Taleggio cheese. It adds an exquisite depth that the recipe’s co-star, 50g of Parmesan, complements to perfection.

Ingredients

Dried Pasta:
An abundant source of carbohydrates, it is a provider of energy and a creator of texture.

Pancetta:
Imparts deliciously rich flavors and concentrated protein to the dish.

Taleggio Cheese:
Rich and aromatic, providing a unique nutty taste.

Onion:
Delivers sweetness and aromatic depth, augmenting the umami profile.

Garlic:
Imbues a solid, fragrant wallop that ups the overall flavor.

Double Cream:
Enhances the sauce, bestowing a rich, silky texture.

Parmesan Cheese:
Provides a finish that is salty and umami-rich while enhancing creaminess.

Ingredient Quantities

• 300g dried pasta (such as penne or rigatoni)
• 150g pancetta, diced
• 200g Taleggio cheese, rind removed and chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 500ml double cream
• 50g grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish (optional)

Instructions

1. Set your oven to 200 degrees Celsius (392 degrees Fahrenheit) for preheating.

2. Prepare the pasta in a large pot of vigorously boiling salted water until it achieves the perfect al dente chew. The water should be at a full boil, and the pasta should be cooking at a rolling boil. Drain the pasta, and then keep it warm until you are ready to combine it with the sauce.

3. In a big skillet, heat the olive oil over medium heat. Add the diced pancetta and cook it until it’s golden and crisp. Take the pancetta out of the pan and set it aside.

4. In the same skillet, lower the heat and add the diced onion and minced garlic. Cook until the onion is clear and the garlic is aromatic.

5. Put the double cream into the pan with the onion and garlic, and bring to a gentle simmer. Add the Taleggio cheese, and stir until it is thoroughly melted and combined to create a smooth sauce.

6. The cooked pancetta should be returned to the pan, and the drained pasta added to it. It is important to mix well at this point; the objective is for the pasta to be coated evenly with the sauce.

7. Add salt and pepper to taste.

8. Pour the mixture into a baking dish and spread it evenly. Top it with the grated Parmesan cheese, spreading it evenly all over the surface.

9. Preheat the oven, and bake in it for about 20 minutes, or until the top is golden and bubbly, the food is done.

10. Take out of the oven, adorn with fresh basil leaves if you have some, and dish up while still piping hot. Dig in!

Equipment Needed

1. Oven
2. Large pot
3. Skillet
4. Baking dish
5. Measuring spoons
6. Chef’s knife
7. Cutting board
8. Wooden spoon or spatula
9. Colander or pasta strainer
10. Ladle or serving spoon

FAQ

• Can I use a different type of pasta?Certainly, you can use any small pasta shape like fusilli or farfalle, but for catching and holding the sauce, penne or rigatoni are ideal.
• What can I substitute for Taleggio cheese?You can substitute Fontina or Brie for Taleggio if it is not available.
• Can this dish be made ahead of time?Certainly. The recipe can be prepared ahead of time. Cover it, and refrigerate it for up to 24 hours before baking.
• How can I make this dish vegetarian?Omit the pancetta and think about including some sautéed mushrooms or spinach for an extra flavor boost.
• Is it possible to use half and half instead of double cream?Though feasible, if you use half and half, you will end up with a thinner sauce; therefore, compensate by using more cheese to keep the creaminess factor intact.

Substitutions and Variations

Pasta: You can use any short pasta shape, such as fusilli or farfalle.
Pancetta: Substitute bacon or prosciutto for a flavor that is very similar.
Cheese Taleggio: Alternatives include Brie or Fontina.
Heavy cream or crème fraîche can be substituted for double cream.
Parmesan cheese: Substitute Grana Padano or Pecorino Romano instead.

Pro Tips

1. Cook Pasta Slightly Under Boil the pasta for 1-2 minutes less than the package instructions suggest to ensure it remains al dente after baking. This helps prevent overcooking when it’s in the oven.

2. Render Pancetta Fat When cooking the pancetta, take your time to render out as much fat as possible. This not only makes the pancetta extra crispy but also infuses the olive oil with more flavor for cooking the onions and garlic.

3. Use Room Temperature Cheese Before you begin cooking, let the Taleggio cheese sit at room temperature. This makes it easier to melt smoothly into the sauce without clumping.

4. Layer Parmesan Strategically For a deliciously crispy topping, reserve some of the Parmesan cheese to sprinkle on top halfway through baking, allowing it to crisp up without burning.

5. Rest Before Serving Allow the baked pasta to sit for a few minutes after taking it out of the oven. This helps the sauce thicken slightly and makes serving easier, as the pasta will hold its shape better when dished out.