Ingredients

24 oz. water
3 Tbsp. Chopped Shallots in Oil
12 oz. pancetta, julienned
1 package Instant Alfredo Sauce Mix
¼ tsp. ground nutmeg
3 tsp. Reserve Collection Vegetable Base
3 lbs. gemelli pasta
¾ tsp. ground black pepper
7 oz. asiago cheese shredded
2 quarts milk
1/3 cup Parmesan cheese

Instructions

Printer-Friendly PDF(yields 3 -2½ inch deep half hotel pans)

Bread Crumb Topping

Ingredients
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 Instant Alfredo Sauce Mix then reserve. In a hot sauté pan add julienned pancetta and Chopped Shallots in Oil, sauté until pancetta is lightly browned. Combine the Reserve Collection Vegetable Base (No Added MSG, Gluten Free) 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 Instant Alfredo Sauce Mix, browned pancetta, Chopped Shallots in Oil & Reserve Collection Vegetable Base (No Added MSG, Gluten Free) 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.