Farmer's Pasta
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Olive Oil (or more)170 g
Pancetta (chopped)4 tsps
Garlic (minced)1 cup
All-Purpose Flour7 cups
Whole Milk230 g
Fontina Cheese (grated)3 cup
Freshly Grated Parmesan450 g
Rigatoni Pasta3 tbsps
Basil Leaves (chopped fresh)1
Salt2 cups
Bread Crumb (fresh coarse)Directions:
1
Butter a 13 by 9 by 2-inch baking dish
2
Preheat the oven to 375 degrees F
3
Heat 1 tablespoon of oil in a heavy large pot over medium-high heat
4
Add the pancetta and saute until golden and crisp, about 5 minutes
5
Using a slotted spoon, transfer the pancetta to a small bowl
6
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)
7
Reduce the heat to medium
8
Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds
9
Add the flour and whisk for 2 minutes
10
Gradually whisk in the milk
11
Bring to a boil over medium-high heat
12
Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes
13
Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses
14
Meanwhile, bring a large pot of salted water to a boil
15
Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes
16
(The pasta will continue cooking in the oven
17
) Drain pasta and add directly into the cheese
18
Add the parsley, basil, and pancetta and toss to coat
19
Season the pasta mixture, to taste, with salt and pepper
20
Transfer the pasta mixture to the prepared dish
21
Heat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat
22
Add the remaining garlic and saute until fragrant, about 30 seconds
23
Remove from the heat
24
Add the bread crumbs and toss to coat
25
Sprinkle the bread crumb mixture over the pasta mixture
26
Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes