Pasta Mia Nonna for Dinner Tonight, Please and Thanks

Ingredients

1 lb. Pasta

1 cup diced Asiago Cheese

1/4 cup diced parmesan cheese

3 tbsp butter

2 cups milk (I did equal parts half & half and whole milk)

3 tbsp flour

1/4 lb cut up pancetta

4 cloves garlic

1 medium red onion, diced

1/4 cup white wine

8 sun-dried tomatoes in oil, sliced into strips

10 leaves fresh basil, chopped

1-2 handfuls of baby spinach

Shaved Parmesan for garnish

Directions: While pasta is cooking, slice and saute pancetta. Once cooked, using a slotted spoon remove pancetta from pan and set aside on a plate covered with a paper towel. Then add onion, saute until tender. Add garlic, saute for 30 seconds to 1 minute. Then add white wine to deglaze, use as much or as little as you like. Once that cooks down a bit, add in the sun-dried tomatoes and basil. Saute long enough to warm up the tomatoes. By now your pasta should be cooked and drained. Turn the heat back on the stock pot on low-med. Melt the butter, then add the flour while whisking. Then gradually whisk in the milk, allowing the sauce (essentially a bechamel) to simmer and thicken. Then add the cheese. Once the sauce has a good consistency, cut the heat. Add the pasta to the cheese sauce and mix well. Then add the ingredients from the saute pan. Finally, mix in the spinach just enough to wilt. Serve with a few slices of shaved parmesan, salt and pepper. Enjoy! 🤌🏼