400 g Le P’tit Bonheur Bergeron Cheese
300 g short, dry pasta (rigatoni, penne, and so on)
125 ml (1/2 cup) diced pancetta
30 ml (2 tbsp) butter
30 ml (2 tbsp) flour
500 ml (2 cups) milk (2% or 3.25% m.f.)
1 clove garlic, grated or minced
5 ml (1 tsp) Dijon mustard
1 ml (½ tsp) grated nutmeg
30 ml (2 tbsp) butter
1 clove garlic, grated or minced
125 ml (1/2 cup) panko crumbs
30 ml (2 tbsp) minced fresh oregano, or 5 ml (1 tsp) dried oregano
2 ml (1/2 tsp) salt
Freshly ground black pepper
Grate the Le P’tit Bonheur Bergeron Cheese. Measure out 1/2 cup (125 ml) of the cheese and save it for the topping. Set the cheese aside.
Preheat the oven to 220 °F (425 °F). Oil a 20 or 23 cm (8 or 9 in) square baking dish and set over a baking sheet to catch any sauce bubbling
Cook the pasta in generously salted water for 2 minutes less than the suggested cooking time (the pasta will keep cooking in the sauce.) Drain the pasta and set aside.
In a large, non-stick skillet, cook the pancetta until it’s golden brown. Using a slotted spoon, transfer the pancetta to a small bowl and leave the pan in the pan. Add the butter and stir until melted. Add the flour and keep cooking, stirring constantly, for 1 minute. Whisk in the milk.
Bring the sauce to a boil, whisking constantly. Lower the heat and simmer for 2 minutes, then mix in the garlic, mustard, and nutmeg. Gradually incorporate the Le P’tit Bonheur Bergeron Cheese, whisking to melt it into the sauce. Keep whisking until the sauce is perfectly smooth.
Remove the sauce from the heat, then add the cooked pasta and stir to distribute the sauce. Transfer the pasta to the prepared baking dish. Set aside while you prepare the topping.
Remove the sauce from the heat, then add the cooked pasta and stir to distribute the sauce. Transfer the pasta to the prepared baking dish. Set aside while you prepare the topping.
Scatter the topping over the pasta. Bake for 20 to 25 minutes, or until the sauce is bubbling and the topping is golden brown. Let rest for 5 minutes, then serve.