Heat milk and cream and set aside. In saucepan add oil and cook pencetta (3 to 5 minutes). Add shallot and garlic until soft. Melt butter in saucepan and add flour preparing basic roux. Once butter is golden (3 to 5 minutes) add warm mild and cream mixing all the time. Add 1/2 cup parmesan and Saint Agur broken into small pieces. Mix well until sauce thickens. Add salt and pepper to taste.
Cook penne until al dente and strain. In oven safe dish, combine penne and morney sauce and mix. Sprinkle ramainder of parmesan on top of penne.
Bake in pre-heated over at 375F for 35 minutes until top is golden brown.
Sprinkle chopped parsley and serve.
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|Serving Size: 1 Serving (229g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 272 (44%)|
|Amt Per Serving||% DV|
|Total Fat 30.2g||40 %|
|Saturated Fat 13.9g||70 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 138.1mg||42 %|
|Sodium 1298.3mg||45 %|
|Potassium 508mg||13 %|
|Total Carbohydrate 49.5g||15 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 49.4g|
|Protein 34.6g||49 %|
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Calories per serving: 614
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