Farmer's Pasta - Giada De Laurentiis
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- butter, for greasing pan
- 2 tablespoons olive oil (more if needed)
- 6 ounces pancetta, chopped
- 4 teaspoons minced garlic
- 1⁄3 cup all-purpose flour
- 7 cups whole milk
- 8 ounces Fontina cheese, grated
- 4 ounces mozzarella cheese, grated
- 3⁄4 cup freshly grated parmesan cheese
- 6 ounces provolone cheese, grated
- 1 lb rigatoni pasta
- 3 tablespoons chopped fresh Italian parsley
- 3 tablespoons chopped fresh basil leaves
- salt & freshly ground black pepper
- 2 cups coarse fresh breadcrumbs
- extra virgin olive oil, for drizzling
directions
- 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.
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RECIPE SUBMITTED BY
dojemi
United States