Giada's Farmer's Pasta
Giada's Farmer's Pasta

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, giada's farmer's pasta. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Giada's Farmer's Pasta is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Giada's Farmer's Pasta is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook giada's farmer's pasta using 17 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Giada's Farmer's Pasta:
  1. Make ready Butter for greasing pan
  2. Make ready 2 tbs olive oil
  3. Take 6 oz pancetta, chopped
  4. Prepare 4 tsp minced garlic
  5. Get 1/3 cup all purpose flour
  6. Make ready 4 cups whole milk
  7. Prepare 3 cups heavy cream
  8. Make ready 8 oz fontina cheese, grated
  9. Make ready 4 oz mozzarella cheese, grated
  10. Make ready 3/4 cup parmesan cheese, grated
  11. Take 6 oz provolone cheese, grated
  12. Get 1 lb rigatoni pasta
  13. Take 3 tbs italian parsely leaves, chopped
  14. Get 3 tbs basil leaves, chopped
  15. Make ready Salt and ground pepper
  16. Make ready 1 cup course bread crumbs
  17. Take olive oil for drizzling
Instructions to make Giada's Farmer's Pasta:
  1. Butter a 13x9 by 2-inch baking dish. Preheat the oven to 375 degrees F.
  2. 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.
  3. Gradually whisk in the milk and cream. Bring to boil.
  4. 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.
  5. 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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