Carbonara Mac & Cheese
Recipe By: Erin Silberman | Serious Food Fetish
🍝 Fun Fact: Traditional Roman carbonara gets its creamy texture from eggs, Pecorino Romano, and rendered guanciale fat. This holiday version adds a luxurious four-cheese twist!
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Ingredients
For the Pasta & Cheese Sauce
1 lb pasta (cavatappi, shells, or fusilli)
8 oz pancetta or guanciale, diced
2 tbsp butter
4 tbsp all-purpose flour
2 garlic cloves, whole
1 tbsp freshly cracked black pepper
2½ cups whole milk
1½ cups heavy cream
1 cup grated Fontina
3 cups grated Havarti
1 cup grated Parmesan, divided
2 cups grated Pecorino Romano, divided
¼ cup mascarpone (optional)
2 egg yolks
Salt for pasta water
For the Golden Topping
1 cup panko breadcrumbs
½ cup reserved Pecorino Romano
½ cup reserved Parmesan
1 tbsp melted butter
1 tbsp reserved pancetta fat
Reserved crispy pancetta
Freshly cracked black pepper
Step By Step
1️⃣ Cook the Pasta
Bring a large pot of salted water to a boil. Cook your pasta about two minutes shy of package directions. Drain and set aside. It'll finish cooking in the oven.
2️⃣ Crisp the Pancetta
In a large pot over medium heat, cook the diced pancetta until golden and crisp. Remove with a slotted spoon, reserving 2 tablespoons of the rendered fat in the pot and another tablespoon for the topping. Set aside a portion of the crispy pancetta for the finish.
3️⃣ Build the Creamy Base
Add butter to the pot and whisk in flour for about one minute. Add the whole garlic cloves and black pepper. Gradually whisk in the milk and heavy cream. Cook gently for 5–8 minutes until slightly thickened, without boiling. Remove the garlic.
4️⃣ Bring on the Cheese
Turn off the heat. Stir in the Fontina, Havarti, ½ cup Parmesan, and 1½ cups Pecorino Romano until smooth. Add mascarpone for extra richness, if using.
5️⃣ Make It Carbonara
Whisk the egg yolks in a separate bowl. Slowly whisk in several spoonfuls of warm cheese sauce to temper the eggs. Gradually return the tempered mixture to the pot, whisking constantly. This keeps the sauce silky rather than scrambled.
6️⃣ Assemble the Mac & Cheese
Fold the pasta and most of the crispy pancetta into the cheese sauce. Transfer to a buttered 9-by-13-inch baking dish.
7️⃣ Give It a Golden Crust
Combine panko, reserved Parmesan and Pecorino, melted butter, reserved pancetta fat, and the remaining crispy pancetta. Scatter evenly over the pasta.
8️⃣ Bake Until Beautiful
Bake at 350°F for approximately 20 minutes, until bubbling and golden. For extra crunch, broil briefly while watching closely. Finish with freshly cracked black pepper and a little extra Pecorino.
Making this for Thanksgiving? Grate your cheeses and dice your pancetta the day before to save precious prep time.
If you're bringing it to someone else's table, assemble the dish ahead, keep it refrigerated, and bake it at your destination until heated through. Add the breadcrumb topping just before baking for the best crunch.
The verdict: A classic Thanksgiving side with a little Roman swagger. Don't expect leftovers.
