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Carbonara Style Macaroni & Cheese

An elevated Italian take on baked macaroni and cheese featuring gemelli pasta tossed with crispy julienned pancetta, sautéed shallots, shredded Asiago, and Parmesan in a luxurious sauce crafted from RC Instant Alfredo Sauce Mix and RC Reserve Collection Vegetable Base, crowned with a crunchy panko breadcrumb crust.

Yield / Servings

3 ½ Hotel Pans (2½" Deep)

Category

Sides / Pasta Casseroles

Filed Under: Sides Alfredo & Sauce Mixes Vegetable Bases Gluten-Free / No Added MSG

Ingredients

15 Components
For the Pasta & Carbonara Alfredo Mixture:
Whole Milk 2 quarts
RC Instant Alfredo Sauce Mix 1 package
Pancetta Julienned 12 oz.
Shallots Chopped 3 Tbsp.
RC Reserve Collection Vegetable Base No Added MSG, Gluten Free 3 tsp.
Water 24 oz.
Gemelli Pasta Dry weight 3 lbs.
Asiago Cheese Shredded 7 oz.
Parmesan Cheese Grated (for pasta mix) 1/3 cup
Ground Nutmeg ¼ tsp.
Ground Black Pepper ¾ tsp.
For the Bread Crumb Topping:
Panko Bread Crumbs 8 oz.
Olive Oil 2 oz.
Parmesan Cheese Grated (for topping) 2 Tbsp.
Fresh Parsley Chopped 2 Tbsp.

Preparation Steps

1
Whisk Alfredo Base

In a large pot, bring 2 quarts of whole milk to a gentle simmer. Whisk in 1 package RC Instant Alfredo Sauce Mix until smooth and creamy. Remove from heat and reserve.

2
Sauté Pancetta & Deglaze with Vegetable Broth

In a hot sauté pan, render 12 oz. julienned pancetta and 3 Tbsp. chopped shallots until the pancetta is lightly browned and crisp. Dissolve 3 tsp. RC Reserve Collection Vegetable Base in 24 oz. warm water and pour over the pancetta mixture. Bring to a simmer to capture all pan fond, then reserve.

3
Boil Pasta Al Dente

Cook 3 lbs. gemelli pasta in boiling salted water until just al dente. Strain pasta thoroughly; do not rinse or shock with cold water so the surface starch binds the sauce.

4
Combine Ingredients & Portion

In a large mixing bowl, combine prepared RC Instant Alfredo Sauce, pancetta-shallot broth mixture, warm al dente gemelli pasta, 7 oz. shredded Asiago cheese, 1/3 cup Parmesan cheese, ¼ tsp. ground nutmeg, and ¾ tsp. black pepper. Blend gently until pasta is evenly coated and cheeses melt. Portion evenly into 3 half hotel pans (2½ inches deep).

5
Top with Panko & Bake

Mix 8 oz. panko bread crumbs, 2 oz. olive oil, 2 Tbsp. Parmesan cheese, and 2 Tbsp. fresh chopped parsley in a bowl. Sprinkle topping evenly over the 3 hotel pans. Bake in a preheated 350°F oven for 20 to 25 minutes until internal temperature reaches 165°F and the panko crust is golden brown and crispy.

Chef Notes & Flavor Balance

Carbonara Architecture: Combining smoky, salty pancetta with RC Instant Alfredo Sauce Mix creates a rich carbonara base that holds its creamy consistency during high-temperature steam-table service without separating or curdling.

Vegetable Base Umami: Simmering RC Reserve Collection Vegetable Base with the rendered pancetta drippings captures all the fond and infuses deep roasted vegetable background notes throughout the sauce.

Pasta Shape Advantage: Twisted gemelli pasta captures the creamy sauce, pancetta bits, and melted Asiago in its spirals, ensuring a perfect balance of textures in every bite.