Penne carbonara

This is a real crowd pleaser!

Penne Carbonara

Make 4 cups of Bechemel (white) sauce:
4 c milk
5 T butter
5 T flour

1 lb penne, slightly undercooked

1/2 lb pancetta
2 cloves of garlic, minced
1/2 c white wine
1/2 c parsley, flat leaf
Salt and pepper

1/2 c Parmesan cheese, grated
1/2 c Romano cheese, grated

In a nonstick skillet, cook the pancetta.  Add the garlic and wine and cook for a few minutes.  Stir in the parsley, salt and pepper. 

Oil a 9x13 inch baking dish.  Spread 1/3 of the white sauce on the bottom.  Layer on 1/2 of the penne.  Spread 1/3 of the white sauce and 1/2 of the pancetta mixture.  Add 1/2 of the cheese and the other 1/2 of the penne.  Top with the rest of the pancetta, white sauce, and cheese.

Cover with foil and bake for about 40 minutes at 375.  Remove foil and bake an additional 10 to 15 minutes.  Remove from oven and let rest for at least 10 minutes before serving.