FARMER'S PASTA - GIADA DE LAURENTIIS

Steps:

• 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.