Carbonara Style Macaroni & Cheese

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


  1. 1 Bring milk to a simmer and whisk in RC Instant Alfredo Sauce then reserve.
  2. 2 In a hot sauté pan add julienned pancetta and shallots, sauté until pancetta is lightly browned.
  3. 3 Combine the RC Reserve Collection Vegetable Base and water then add to pancetta, bring mixture to a simmer & reserve.
  4. 4 Cook the gemelli pasta in salted water until it is just al dente and strain do not rinse or shock the pasta.
  5. 5 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.
  6. 6 Blend the Bread Crumb Topping ingredients together and sprinkle on top of each pan.
  7. 7 Bake the pans in a 350°F oven for 20-25 minutes or the center reaches 165°F & topping is a golden brown.
Be the first to rate this recipe by leaving a comment below!
Print recipe

Thanks for printing this recipe 🙂

Find more recipes at https://rcfinefoods.com

Product and Recipe Search