INGREDIENTS
4 oz
pancetta, cut into small pieces
1/2 lb
medium shell pasta
3 cups
2% milk
kosher salt
1 tbsp
butter
1 tsp
garlic powder
1/2 cup
grated fontina
1/2 cup
grated gouda
black pepper
1 cup
fresh peas, blanched (or 1 cup of frozen peas)
3 tbsp
butter
1 cup
panko bread crumbs