“From Chef Andrea Curto of South Beach’s popular Wish restaurant.”

Ingredients Nutrition


  1. Preheat oven to 375°; lightly butter a 13x9 inch baking dish (or 6 individual baking dishes).
  2. Place the pancetta on a baking sheet; bake about 18 minutes or until just crisp; drain off the fat and reserve the pancetta.
  3. Crush the baguette into semifine crumbs (there should be about 1 cup; you may use a food processor).
  4. In a large saute pan over medium heat, melt the 10 tablespoons of butter and toast the crumbs, tossing, 8-10 minutes or until golden brown; set aside.
  5. Bring a large pot of water to a boil over high heat; cook the pasta until al dente (8-10 minutes); drain and place in a large mixing bowl.
  6. In a large saucepan over high heat, bring the heavy cream to a boil; decrease heat to medium and simmer until reduced by a third; it will still be pourable and thin.
  7. Slowly whisk in 1 ¼ cups of the Parm-Regg cheese and all the pancetta; continue reducing until thick.
  8. Add the cream mixture and the fontina to the macaroni in the bowl; toss quickly to mix.
  9. Season to taste with salt and pepper.
  10. Pour the mixture into the prepared dish; top with breadcrumbs and remaining ¼ cup Parm-Regg.
  11. Bake 15-20 minutes (12-15 minutes for the small dishes), until bubbling and golden.

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