INGREDIENTS
1
thick 1-inch thick piece Pancetta, small
1/2 cup
Flat-leaf parsley
3 cloves
Garlic
2 tsp
Thyme, fresh leaves
4
Egg yolks, large
1 lb
Elbow macaroni
3 tbsp
All-purpose flour
1 tsp
Cayenne pepper
1
Salt and freshly ground black pepper
1 tbsp
Olive oil
2 cups
Asiago cheese
1 cup
Fontina cheese, grated
1 1/2 cups
Irish white cheddar
1 1/2 cups
Mountain valley cheddar
1/2 cup
Parmigiano reggiano
6 cups
Whole milk