Modified Farmer's Pasta

"A cheesey pasta dish based on a recipe by Giada DeLaurentis."
 
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Ready In:
1hr
Ingredients:
12
Serves:
6-8
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ingredients

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directions

  • Butter large baking dish and preheat oven to 375 degrees.
  • Boil water for the pasta, making sure it's liberally salted. Add pasta and let it cook for 7-8 minutes or until slightly stiffer than al dente. Drain and set aside.
  • In a very large saucepan heat 3 tbsp of olive oil. Add pancetta and cook until crispy, about 5 minutes.
  • Set aside pancetta and leave fat in pan. Make sure there is about 1/4 cup of oil in there -- add olive oil to make up the difference if necessary.
  • Add 3 tsp of minced garlic and cook for 30 seconds.
  • Add flour and whisk thoroughly.
  • Slowly add milk, whisking, and bring to a boil.
  • Set heat to low and let it simmer for 3 minutes, whisking occasionally.
  • Slowly add all the cheese until thoroughly melted, whisking constantly.
  • Add pasta to the saucepan.
  • Add pancetta and basil to the saucepan and toss.
  • Transfer contents of saucepan to baking dish.
  • Sprinkle breadcrumbs over the top and put in oven for 25 minutes.

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