Cheesy Pancetta Pasta Bake

Course Main
Servings 6 -8 servings


  • 8 oz uncooked penne pasta cook according to package directions (I prefer Dreamfields, it's a low-glycemic, low-carb pasta that actually tastes good!)
  • 2 eggs beaten
  • 4 oz finely diced pancetta Italian bacon
  • 1 cup freshly shredded Gruyere cheese
  • 1 ½ cups 50% less fat Cabot's sharp cheddar cheese shredded
  • 1/3 cup light sour cream
  • 1 ½ cups 2% organic milk
  • ½ stick smart balance butter melted
  • Dash ground mustard
  • ¼ tsp cayenne pepper optional
  • Salt and pepper to taste


  1. Preheat oven to 375 degrees. Boil macaroni according to package, drain and cool.
  2. Saute diced pancetta over medium heat until cooked through and fat is rendered (about 5 minutes or so).
  3. Drain and set aside.
  4. In a large bowl, add drained pancetta and all other ingredients (reserving 3/4 cup cheddar cheese for topping).
  5. Toss with cooked macaroni and spread into a casserole dish sprayed with cooking spray.
  6. Bake at 375 degrees for 30 minutes or until lightly golden on top.