Empowering your palate: Pancetta and Bacon Pasta Published Sept. 7, 2010 By Tech. Sgt. Kevin Wallace 100th Air Refueling Wing Public Affairs RAF MILDENHALL, England -- In an attempt to replicate a pasta dish she'd eaten at a few places in the past, the Hardstand Cafe's section chief put her taste buds to the test and recreated her delight. Master Sgt. Bonnie Gribble not only put her culinary skills to the test by making her Pancetta and Bacon Pasta, she put pen to ink to share the recipe with you all - all in the spirit of empowering your palate. Sergeant Gribble lauds this dish as "absolutely wonderful," and added that it is very easy to make. Preparation time: 1 hour Cooking time: 30 minutes Portions: 8 Ingredients: · 1 16 oz. box Penne (cooked) · 1 small yellow onion (finely chopped) · 1/2 tsp Italian seasoning (2.5 ml) · 1/2 tsp Garlic Powder · 1 6 - 8 oz. pkg Pancetta sliced into thin strips (170 - 230 grams) · 1/2 lb sliced bacon (cooked crispy, and sliced into thin strips or crumbled) · 8 oz. Heavy Cream · 1 jar Alfredo Sauce · 1 lb Italian Cheese blend (shredded or grated) Instructions: 1. Preheat Oven to 350 degrees Fahrenheit (about 175 deg. Celsius) 2. Saute onions with some olive oil until softened over medium to low heat. Next, sprinkle Italian seasoning and garlic over top of the onions. 3. Stir in pancetta and about 75 percent of the bacon. Stir while heating over medium heat for 5 minutes. 4. Pour 1/2 of the heavy cream and the jar of Alfredo sauce in, stir until both liquids are mixed well. (If the sauce is more sticky than creamy pour more cream in until you get the creamy consistency). 5. Add pasta and stir until pasta is well coated. Add 3/4 of the bag of shredded cheese. 6. Pour everything into a greased baking pan (9" x 13"). Sprinkle leftover shredded cheese over the top and remaining bacon bits as well. 7. Pop this into the oven for 20-30 minutes - until top layer starts to brown lightly. 8. Remove from the oven and allow it to sit for a few minutes. Then serve. Sergeant Gribble's tip: "The leftovers are fantastic. To reheat any leftovers, add a little cream and stir over medium heat. The cream will keep the entre moist and creamy, which makes it scrumptious the second time around too." Editor's note: No federal endorsement intended or implied.