Farmer's Pasta

I watched Giada make this last summer and I kept it in my mind for months. I finally made it in February for the luncheon after iLyn's baby blessing. It is very, very fattening... no joke. But it is also very, very delicious. It is definitely a winter pasta, as it is hearty and filling (perfect for those cold winter months that I now will not have... maybe I will have to visit somewhere cold). It is absolutely fabulous. I added a few ingredients of my own to the original, but it turned out amazing. It's one of those dishes where you wonder how that little Italian chef stays so stinking skinny!

Farmer's Pasta

butter, for greasing pan
2 tablespoons (or more) olive oil
6 ounces pancetta, chopped (I substituted three chicken breasts, cooked and cubed)
4 teaspoons minced garlic
1/3 cup all-purpose flour
7 cups milk
8 ounces Fontina cheese, grated
4 ounces mozzarella cheese, grated
3/4 cup freshly grated Parmesan
6 ounces provolone cheese, grated (I just used the sliced cheese and chopped it up)
1 pound rigatoni pasta
3 tablespoons chopped fresh Italian parsley leaves (I used dried)
3 tablespoons chopped fresh basil leaves
Salt and freshly ground black pepper
2 cups fresh coarse bread crumbs (I used regular bread crumbs)
Extra-virgin olive oil, for drizzling
2 cups frozen peas, optional (I love peas, they are just too good to leave out)

Butter a 13 by 9 by 2-inch baking dish. Preheat the oven to 375 degrees F.

Heat 1 tablespoon of oil in a heavy large pot over medium-high heat. (Skip this next part if using precooked and cubed chicken breast). Add the pancetta and saute until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but 1/4 cup of the pan drippings (if necessary, add more oil to the pan drippings to equal 1/4 cup total). Reduce the heat to medium. Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds. Add the flour and whisk for 2 minutes. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses.

Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes. (The pasta will continue cooking in the oven.) Drain pasta and add directly into the cheese. Add the parsley, basil, and pancetta (or chicken), peas and toss to coat. Season the pasta mixture, to taste, with salt and pepper. Transfer the pasta mixture to the prepared dish.

Heat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat. Add the remaining garlic and saute until fragrant, about 30 seconds. Remove from the heat. Add the bread crumbs and toss to coat. Sprinkle the bread crumb mixture over the pasta mixture. Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes.