Farmer's Pasta

This can be made in advanced and just add the bread crumbs at the last minute, but you may need to bake it for longer. The directions are a little involved, but its really good!

Butter for baking dish
2 Tablespoons Olive Oil
6 oz chopped Pancetta or Bacon
4 teaspoons minced garlic
3 Tablespoons Flour
4 Cups Whole Milk
3 Cups Heavy Cream
8 oz Fontina Cheese Grated
6 oz Mozzarella Cheese Grated
¾ Cup Freshly Grated Parmesan Cheese
1 Pound Penne Pasta
3 Tablespoons Fresh Chopped Flat Leaf Parsley
3 Tablespoons Chopped Basil
6oz Provolone Cheese Cubed
Freshly Ground Black Pepper
2 Cups Fresh Bread Crumbs

Preheat Oven to 375. Butter  a 13 x9x2 baking dish. Heat one tablespoon of olive oil and cook bacon until crisp about 5 minutes. Remove the bacon and add 3 teaspoons of garlic and sauté about 30 seconds. Add flour and whisk for 2 minutes. Whisk in milk and cream. Bring to a boil and simmer on medium until sauce thickens about 5 minutes. Whisk in fontina, mozzarella and parmesan. Meanwhile, bring salted water to a boil, add the penne and cook to al dente about 8 minutes. Drain and transfer to a large bowl. Pour your cheese sauce over the top. Add parsley and basil and toss the pasta to coat it all. Let it cool for about 10 minutes. Stir in your provolone and bacon. Season to taste with salt and pepper and pour into your baking dish.  Using last teaspoon of olive oil sauté remaining teaspoon of garlic for 30 seconds. Add your breadcrumbs to the olive oil and toss them to coat. Put breadcrumbs on top of pasta and bake uncovered until the pasta is bubbly and the breadcrumbs are golden brown about 20 minutes.

Giada’s Family Dinners