Cook the rotini pasta in salted boiling H20.
With 2 T of olive oil
in a sauce pan, start rendering the pancetta slices until golden and
almost crisp. Take out the crispy pancetta from the pan and drain off
excess oil and retain at least 3 T of oil in the pan. Now, start with
the blonde roux
. Melt in 3
butter. Saute the garlic and onion. Add 3 heaping T flour and whisk
vigorously until well combined and the raw flour taste cooks off. Add
the milk and continously whisk until the sauce thickens. When the
sauce becomes too thick, add more milk or pasta sauce to thin it out.
Add back the crispy pancetta and the cheeses. Lower down the heat and
continously stir the sauce. Add a few pinches of ground black pepper.
Let simmer for a couple of mins. Take the pan off the heat and quickly
toss the rotini with the sauce. Sprinkle with a handful of chopped
fresh parsley. Enjoy