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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A cheesey pasta dish based on a recipe by Giada DeLaurentis. Ingredients:
7 cups whole milk |
1/2 lb chopped pancetta |
4 teaspoons minced garlic |
1/3 cup flour |
2 lbs penne pasta |
1/4 cup seasoned bread crumbs |
8 ounces grated fontina cheese |
4 ounces grated mozzarella cheese |
6 ounces grated provolone cheese |
3/4 cup grated parmesan cheese |
3 tablespoons chopped fresh basil |
4 tablespoons olive oil |
Directions:
1. Butter large baking dish and preheat oven to 375 degrees.
2. Boil water for the pasta, making sure it's liberally salted. Add pasta and let it cook for 7-8 minutes or until slightly stiffer than al dente. Drain and set aside.
3. In a very large saucepan heat 3 tbsp of olive oil. Add pancetta and cook until crispy, about 5 minutes.
4. Set aside pancetta and leave fat in pan. Make sure there is about 1/4 cup of oil in there - add olive oil to make up the difference if necessary.
5. Add 3 tsp of minced garlic and cook for 30 seconds.
6. Add flour and whisk thoroughly.
7. Slowly add milk, whisking, and bring to a boil.
8. Set heat to low and let it simmer for 3 minutes, whisking occasionally.
9. Slowly add all the cheese until thoroughly melted, whisking constantly.
10. Add pasta to the saucepan.
11. Add pancetta and basil to the saucepan and toss.
12. Transfer contents of saucepan to baking dish.
13. Sprinkle breadcrumbs over the top and put in oven for 25 minutes.
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