Italian Macaroni 'N Cheese With Pancetta

By Food52
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8 ounces pancetta, diced

1/2 cup plain breadcrumbs

2 teaspoons olive oil

1 pound medium pasta shells

8 tablespoons butter

6 tablespoons all-purpose flour

6 cups whole milk

4 cups (16 ounces) Wisconsin Fontiago Cheese, grated OR 2 cups Fontina and 2 cups Asiago, grated

1 teaspoon crushed red pepper flakes

a few shakes of salt and black pepper

1/4 cup fresh basil, thinly sliced

1/4 cup fresh flat-leaf parsley, thinly sliced

1 cup (8 ounces) Parmesan Cheese, grated

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