This is another one of those "not for the faint of heart" recipes. It is a VERY rich and yummy dish. I do not make this dish very often, and am sure you can figure out why as you read this recipe. But Oh, it is SO good!
First, begin heating a large pot of salted water for the pasta.
Now, you want to chop up half a pound of pancetta. If you can't find pancetta, you can use bacon, but believe me, the Pancetta is the bomb!
You will heat up 2 Tb olive oil in a large dutch oven, and then saute' the pancetta until it is golden brown. Remove with a slotted spoon, and set aside.
Now, you will have drippings in your pan. You want about 1/4 cup. If you have too much, remove some. If you don't have enough, add olive oil to make 1/4 cup.
In the drippings, you are going to saute' 3 large cloves of garlic (finely minced) until they are softened.
Now whisk in 1/3 c flour, let it cook until it is bubbly.
Now you are going to whisk in 7 CUPS of WHOLE MILK. Wow! There's the first hint at how rich this is.
Heat the milk until it comes to a boil, stirring often.
In the meantime...
And now the next clue as to the unbelievable richness of this dish.
You are going to need 8 ounces of Butterkase (a very soft and creamy german cheese), 6 ounces of Provolone, and 4 ounces of mozarella. You will also need 1/2 c grated parmesan, but I didn't include that in the picture. Go ahead and grate them.
The second thing you will do while waiting for the milk to boil, is cook your pasta.
You want to cook it "al dente" - it will be soft, but not done, still hard in the middles. Drain them and set aside.
Now that your milk sauce is boiling, turn off the heat, and add the cheeses, stirring them all in until completely melted.
When the cheeses are fully melted, stir in the rigatoni.
Now add 1 Tb parsley, and 1 Tb basil.
And add 1/2 tsp black pepper
And now add in the yummy pancetta.
Stir it all together.
Next, in a skillet, heat 2 Tb olive oil, and saute another minced clove of garlic.
When it is soft, remove it from the heat, and add 2 cups of fresh bread crumbs. Stir to coat.
Sprinkle this all over the top of the pasta.
Now, after baking it in the oven for 20-25 minutes at 375 degrees, it will look golden brown and bubbly.
Mmmmmm! Let it rest for 10 minutes before serving.
4 Tb olive oil, divided
4 cloves finely minced garlic, divided
1/2 lb pancetta, chopped
1 box (1 lb) Rigatoni, cooked al dente
1/3 c flour
7 cups whole milk
8 ounces Butterkase, German Cheese, grated
6 ounces Provolone cheese, grated
4 ounces Mozzarella cheese, grated
1/2 c parmesan cheese, grated
1 Tb Parsley
1 Tb Basil
1/2 tsp black pepper
2 cups fresh bread crumbs.
In a large dutch oven, heat 2 tb olive oil, and saute the pancetta until golden brown. Remove with a slotted spoon to another dish, set aside.
If needed, add olive to make 1/4 cup of drippings in the dutch oven. Saute' 3 cloves of the garlic until soft. Whisk in flour, cooking until bubbly. Slowly whisk in milk.
Bring to a boil, and then turn off heat. Stir in all of the cheese, stirring until completely melted. Mix in rigatoni, pancetta, parsley, basil, and pepper.
In a skillet, heat remaining olive oil, and saute' remaining clove of garlic until softened. Remove from heat, and add bread crumbs, stirring to coat.
Sprinkle crumb mixture over the top of the pasta.
Bake at 375 for 20 - 25 minutes, or until bubbly and golden brown.
Let it rest for 10 minutes before serving. Enjoy!