Farmer's Pasta - Giada De Laurentiis

READY IN: 1hr 10mins




  • Butter a 13 by 9 by 2-inch baking dish.
  • Preheat the oven to 375 degrees F.
  • Heat 1 tablespoon of oil in a heavy large pot over medium-high heat.
  • Add the pancetta and saute until golden and crisp, about 5 minutes.
  • Using a slotted spoon, transfer the pancetta to a small bowl.
  • Pour off all but 1/4 cup of the pan drippings (if necessary, add more oil to the pan drippings to equal 1/4 cup total).
  • Reduce the heat to medium.
  • Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds.
  • Add the flour and whisk for 2 minutes.
  • Gradually whisk in the milk.
  • Bring to a boil over medium-high heat.
  • Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes.
  • Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses.
  • Meanwhile, bring a large pot of salted water to a boil.
  • Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes. (The pasta will continue cooking in the oven.).
  • Drain pasta and add directly into the cheese.
  • Add the parsley, basil, and pancetta and toss to coat.
  • Season the pasta mixture, to taste, with salt and pepper.
  • Transfer the pasta mixture to the prepared dish.
  • Heat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat.
  • Add the remaining garlic and saute until fragrant, about 30 seconds.
  • Remove from the heat.
  • Add the bread crumbs and toss to coat.
  • Sprinkle the bread crumb mixture over the pasta mixture.
  • Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes.