375 g (¾ lb) cut macaroni

125 g (¼ lb) diced pancetta

60 ml (¼ cup) butter

45 ml (3 tbsp) tomato paste

60 ml (¼ cup) unbleached all-purpose flour

500 ml (2 cups) milk

250 ml (1 cup) table cream (15 %)

375 ml (1 ½ cup) grated cheddar cheese

125 ml (½ cup) grated Parmigiano Reggiano cheese

30 ml (2 tbsp) vodka (optional)

2.5 ml (½ tsp) chili powder

2.5 ml (½ tsp) paprika

Salt and pepper

In a large pot of salted boiling water, cook the pasta al dente. Drain, oil lightly and set aside.

In a small non-stick skillet, brown the pancetta until crispy. Drain on paper towels and set aside.

In the same pot that was used to cook the pasta, melt the butter with the tomato paste. Add the flour, stir and cook for 1 minute. Add the milk and cream and bring to a boil. Season with salt and pepper. Stir in the cheese and melt, stirring with a whisk. Add the macaroni and simmer for 2 minutes over medium-low heat. Add the vodka, spices and three quarters of the pancetta. Adjust the seasoning. To serve, top with the remaining pancetta.

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