In an oven-safe skillet, add 1 tablespoon of butter and the diced pancetta. Cook over medium-high heat until browned and crispy, about 5-6 minutes. Remove the pancetta to a bowl and remove any grease.
Add the remaining 2 tablespoons of butter to the pot.
Once melted, add the minced garlic, flour, and seasoning. Whisk until all the flour has absorbed the butter, and cook 1 more minute on medium heat.
Gradually whisk in the whole milk and heavy cream. Bring to a gentle boil, then simmer for 5 minutes to reduce liquid and thicken.
Whisk in the Boursin cheese until smooth (it’s okay to have small lumps).
Set aside 1 cup shredded mozzarella.
Whisk in the remaining shredded cheeses, 1 cup at a time, until the sauce is thick, smooth, and creamy.
Fold in the cooked pasta and crispy pancetta (reserving a few tablespoons for topping).
Top with the set-aside shredded mozzarella and pancetta. Broil in the oven for 1-3 minutes, until slightly golden.
Enjoy warm with freshly chopped herbs, such as parsley or basil.
We use cookies to personalize and enhance your experience on our site. Visit our Privacy Policy to learn more. By using our site, you agree to our use of cookies.Ok
