Cavatappi and Cheese with Pancetta and Kale – Kitchen with Class

Ingredients

• 4 ounces pancetta
• 3 tablespoons butter
• 1/4 cup flour
• 3 cups whole milk
• 1 1/2 teaspoon freshly ground black pepper
• 1 cup parmigiano-reggiano
• 3/4 cups pecorino romano
• 2 cups mozzarella
• 8 ounces cavatappi
• 1 tablespoon extra virgin olive oil
• 1 clove of garlic
• 5 cups kale
• 3/4 cups panko bread crumbs
• 1/4 cup parmigiano-reggiano
• 2 tablespoons butter