4.5/5
(2 Votes)
Ingredients
- 2 tblsp olive oil
- 6 oz pancetta
- 4 tsp minced garlic, DVD
- 1/3 cup all purpose flour
- 7 cups milk
- 8 oz fontina
- 4 oz mozzarella
- 3/4 cup grated Parmesan
- 6 oz provolone
- 1 lb rigatoni
- 3 tblsp fresh parsley
- 3 tblsp fresh basil
- 2 cups fresh bread crumbs
Preparation
Step 1
Grease a 9-13" pan
Heat 1 tblsp oil
In a heavy saucepan over medium heat. Add the chopped pancetta and sauté for a minute or so till fragrant. Transfer the pancetta and add 3 tsp garlic to oil. Make sure there is 1/4 cup oil in pan and add the flour, whisk for 2 minutes. Gradually add the milk, bringing it to a boil, lower the heat and simmer till thick. Now add the grated cheeses and stir till smooth. Add the chopped parsley and the basil, then the pancetta. Pour into the casserole. Add the remaing oil to a skillet and then sauté the remaining garlic. Add the bread crumbs and sprinkle over the cheese mixture. Bake @ 350 for 30 minutes or till it bubbles.