Farmer's Pasta

The other day I was inspired by this recipe... Farmer's Pasta. Which turns out is fancy pants mac'n'cheese; very, very delicious and a total pain in the derriere to prepare!

This recipe serves 8-10. In fact, it made so much that I divided it between two dishes and put one in the freezer for some evening I don't feel like cooking. It is even better the next day as leftovers.

FARMER'S PASTA

2 T olive oil

6 oz pancetta, chopped (I used bacon; much cheaper and easier to find)

4 t minced garlic

1/3 c flour

7 c whole milk

8 oz Fontina, grated (honestly, keep in mind that cheese melts the same sliced which is a 1/4 of the work of grated)

4 oz Mozzarella, grated

3/4 c Parmesan, grated

6 oz Provolone, grated

1 lb rigatoni pasta

3 T chopped fresh Italian parsley

3 T chopped fresh basil

4 chopped green onions

Kosher Salt and fresh ground black pepper

2 c bread crumbs (coarse if you can get them... I make them homemade)

Saute up pancetta (bacon) until crisp. Using a slotted spoon remove pancetta (bacon) to a small bowl, set aside. Pour off all drippings but 1/4 cup (if necessary add olive oil to make 1/4 c total). Reduce heat to medium, add 3 t garlic and saute for 30 seconds or until fragrant. Add flour and whisk for 2 minutes. Gradually whisk in milk (TIP: Gradual addition is important, as is the temperature of the milk, cold milk added too quickly often results in curdling of your bechamel which is GROSS - I microwave the milk until lukewarm)

Bring to a boil over medium-high heat, reduce heat to medium and simmer until the sauce thickens a bit, whisking often, about 8 minutes. Gradually whisk in the cheeses. Add pepper to taste.

Meanwhile, bring large pot of salted water to a boil and cook pasta until almost al dente.

Drain pasta and add directly to sauce. Stir.

Add parsley, basil, pancetta (bacon), and green onion. Mix to coat. Pour into a casserole dish.

Heat 1 T olive oil and add remaining garlic and saute until fragrant. Remove from heat and toss bread crumbs to coat. Sprinkle crumb mixture over pasta.

Bake in a 375 F oven for 20 minutes or until bread crumbs are golden and sauce bubbles.

I did not get a picture of the gooey, creamy finished product as the family was hungry and mutiny was hanging in the balance if they were not fed immediately. :) Make this, you'll love it... enjoy!