Three-Cheese Baked Penne with Pancetta

• 3/4 cup plus 2 tablespoons grated pecorino romano cheese
• 2 1/2 cups heavy cream
• Grated zest of 1 lemon
• 3/4 cup shredded Italian fontina cheese
• 1/4 cup ricotta cheese
• Puree from 1 head roasted garlic (page 192)
• 1 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes
• 1/4 cup olive oil
• 4 ounces pancetta, chopped
• 1 cup fresh bread crumbs
• 2 tablespoons fresh thyme leaves
• 1 pound penne rigate pasta
• 4 tablespoons chopped fresh flat-leaf parsley, for garnish

1. Prepare a medium heat fire (400F) in a wood-fired oven or cooker.
2. Generously butter an 8-cup casserole and dust it with the 2 tablespoons pecorino romano.
3. Combine the cream, lemon zest, remaining 3/4 cup pecorino romano, the fontina and ricotta cheeses, pureed garlic, salt, and red pepper flakes in a large bowl.
4. Heat the olive oil in a small skillet over medium heat and saute the pancetta until crisp.
5. Using a slotted spoon, transfer to paper towels to drain, reserving the fat.
6. Coarsely crumble the pancetta.
7. Combine the bread crumbs and thyme in a small bowl and moisten with the reserved cooking fat from the pancetta.
8. Lightly salt.
9. In a large pot of salted boiling water, cook the pasta for 10 minutes.
10. Drain and add to the cream mixture.
11. Toss in the crumbled pancetta (or leave to sprinkle over the bread-crumb topping, if you choose).
12. Fill the prepared dish with the pasta mixture and sprinkle on the bread-crumb mixture.
13. Bake in the conventional oven or on a grate in the wood-fired oven until the pasta is bubbly, golden brown, and a bit crisp on the edges, 15 to 20 minutes.
14. Serve hot, garnished with parsley.

pecorino romano cheese, heavy cream, lemon, shredded italian fontina cheese, ricotta cheese, garlic, kosher salt, red pepper, olive oil, pancetta, bread crumbs, thyme, penne rigate, flatleaf parsley

Taken from www.epicurious.com/recipes/food/views/three-cheese-baked-penne-with-pancetta-391795 (may not work)