Salt and lots of freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup milk
1/2 pound pancetta, or thickly sliced bacon, sliced crosswise into 1/4-inch strips
1 garlic cloves, minced, optional
1 red bell pepper, diced
1 cup fresh Italian parsley stems discarded before measuring
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Courtesy of Bob Blumer, Surreal Gourmet
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