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Farmer’s Pasta




Source of Recipe


Giada De Laurentiis


Recipe Introduction


This was the main course of Jessica’s Italian dinner. Really warming, filling and satisfying – like Italian macaroni and cheese. She added, as we always do, a little hot sauce to the cheese sauce.


List of Ingredients




Butter for greasing pan
2 T. (or more) olive oil, divided
6 oz. pancetta, chopped
4 t. minced garlic, divided
1/3 c. flour
7 c. whole milk
8 oz. Fontina cheese, grated
4 oz. mozzarella cheese, grated
¾ c. freshly gated Parmesan
6 oz. provolone cheese, gated
1 lb. rigatoni pasta
3 T. chopped fresh Italian parsley
3 T. chopped fresh basil
Slat and freshly ground black pepper
2 c. fresh coarse bread crumbs
Extra-virgin olive oil, for drizzling


Recipe



Butter a 13x9x2” pan (we used a deeper one – like for lasagna). Preheat the oven to 375 degrees.

Heat 1 T. of oil in a heavy large pot over medium-high heat. Add the pancetta and sauté until golden and crisp, about 5 minutes. Remove with a slotted spoon and drain. Pour off all but ¼ c. drippings (if necessary, add more oil to the pan drippings to equal ¼ c. total). Reduce the heat to medium. Add 3 t. of garlic and sauté until fragrant, about 30 seconds. Add the four 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 cheese.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta 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 baking dish.

Heat the remaining 1 T. of oil in a heavy large skillet over medium heat. Add the reaming garlic and sauté 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.

Serves 8 (generously!).