Pasta, Boil in Salted Water until al dente, (5 minutes)
Cheese:
250 g
Cheddar, shredded
50 g
Mozzarella, shredded
30 g
Romano Cheese
Bechamel:
40 g
Butter
60 g
Flour
1 L
Milk
30 g
Dijon Mustard
1/8
Nutmeg, finely grated
1.4 g
Cayenne Pepper
6 g
Salt
4 g
Pepper, ground
Method:
Preheat oven to 160 ℃ / 325 ℉.
In a cold pot, add Guanciale. Place pot on medium heat, sauté for 8 minutes.
Bechamel:
In the pot, add Butter to the Guanciale, allow to melt, Keep heating butter for 3 minutes, (until frothing slows). Slowly add Flour, until desired consistency, sauté for 3 minutes, stirring constantly.
Slowly add Milk in batches, stirring constantly, to prevent lumps.
Add in Salt, Pepper, Cayenne, Nutmeg, and Mustard. Mix well.
Bring Bechamel to a simmer. Turn off heat, add Cheddar, Romano, and Mozzarella. Mix well, allow Cheese to melt.