Max and Cheese

Method

1. Prepare the guanciale: remove the pepper and cut into small strips, about the size of the pasta.
2. In a pan, cook the guanciale over low heat until it renders fat and becomes crispy.
3. For the béchamel: melt 50g butter in a saucepan.
4. Add 50g of '00' flour and stir to form a roux. Cook for a minute.
5. Gradually add whole milk, stirring constantly to avoid lumps. Bring to a boil.
6. Grate the cheeses: Piave, Casera della Valtellina, Gruyere, Caciocavallo Silano, Emmental, and Grana Padano. Use about 300g total per half liter of béchamel.
7. Once the béchamel is thick and smooth, add the grated cheeses and stir until melted and creamy.
8. Bring a pot of salted water to a boil. Add basil stems to flavor the water.
9. Cook the ditaloni pasta al dente (about 8 minutes).
10. Drain the pasta and add it to the cheese sauce. Remove any basil stems.
11. Add fresh basil leaves, torn into pieces, and the crispy guanciale. Mix well.
12. Season with black pepper.
13. Transfer the mixture to a baking dish. Top with panko breadcrumbs and dot with butter.
14. Bake until golden and bubbly. Serve immediately, piping hot.