Carbonara Style Macaroni & Cheese


3 Tbsp. chopped shallots
12 oz. pancetta, julienned
1 package Instant Alfredo Sauce Mix
¼ tsp. ground nutmeg
3 tsp. Reserve Collection Vegetable Base (No Added MSG, Gluten Free)
3 lbs. gemelli pasta
¾ tsp. ground black pepper
24 oz. water
7 oz. asiago cheese, shredded
2 quarts milk
1/3 cup Parmesean cheese



Bread Crumb Topping

2 Tbsp. fresh chopped parsley
2 Tbsp. Parmesan Cheese
2 oz. olive oil
8 oz. panko bread crumbs
Bring milk to a simmer and whisk in RC Instant Alfredo Sauce then reserve. In a hot sauté pan add julienned pancetta and shallots, sauté until pancetta is lightly browned. Combine the RC Reserve Collection Vegetable Base and water then add to pancetta, bring mixture to a simmer & reserve. Cook the gemelli pasta in salted water until it is just al dente and strain do not rinse or shock the pasta. In a mixing bowl combine prepared RC Instant Alfredo Sauce, browned pancetta, shallots & RC Reserve Collection Vegetable Base mixture warm al dente pasta, cheeses and seasonings and blend until all ingredients are incorporated and portion into 3 – 2½ inch deep half hotel pans.  Blend the Bread Crumb Topping ingredients together and sprinkle on top of each pan. Bake the pans in a 350°F oven for 20-25 minutes or the center reaches 165°F & topping is a golden brown.