Aussies love their pasta. So it’s no surprise that ahead of World Pasta Day 2025 this Saturday, October 25, a new study by Italian Street Kitchen has revealed the nation’s most Googled pasta recipe as the creamy, cheesy classic, mac and cheese.
Thank you for reading this post, don't forget to subscribe!With over 18,000 monthly searches, mac and cheese has officially out-twirled cacio e pepe and spaghetti with meatballs to take the top spot, followed by fettuccine Alfredo, pastitsio, and even Germany’s spatzle. And, proving Australians’ tastes go far beyond the basics.
To celebrate, Italian Street Kitchen’s identical twin chefs, Enrico and Giulio Marchese, have shared their nonna-approved version of the dish – a smoked pancetta & provolone mac n cheese that transforms the humble classic into something truly bellissimo. Their recipe swaps the usual cheddar and cream for a luscious mix of provolone piccante, fontina and parmesan. And is lifted with a splash of dry vermouth. It’s then finished with a golden, smoky crust of crispy pancetta, rosemary and fresh breadcrumbs.
INGREDIENTS
• Maccheroni or rigatoni – 400 g
• Butter – 50 g
• Flour – 40 g
• Milk – 500 ml
• Dry vermouth – 60 ml (about ¼ cup)
• Provolone piccante – 120 g, grated
• Fontina – 120 g, grated
• Parmesan – 60 g, finely grated, plus extra for serving
• Nutmeg – a good pinch, freshly grated
• Pancetta – 100 g, finely diced
• Rosemary – 1 teaspoon, finely chopped
• Fresh breadcrumbs – 80 g
• Olive oil – 2 tablespoons
INSTRUCTIONS
- Preheat the oven to 190°C. Cook the pasta in salted water until just shy of al dente.
- In a saucepan, melt butter, whisk in flour and cook briefly to form a smooth roux.
- Slowly pour in milk followed by the vermouth, whisking until thickened and glossy.
- Remove from the heat and fold through the cheeses and nutmeg until melted and velvety.
- For the crust, fry pancetta until crisp, then stir through breadcrumbs, rosemary and olive oil.
- Toss the pasta through the cheese sauce and spoon into an oven dish. Scatter the pancetta crust evenly over the top.
- Bake until bubbling, golden and fragrant. Let it rest for a few minutes before serving to allow the sauce to settle.
And magic it is – perfectly al dente pasta, a velvety cheese sauce and that irresistible pancetta crunch. Whether for family dinner or a solo night in, this maccheroni alla Marchese might just be your new World Pasta Day tradition.
