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Looking for a new pasta recipe that’s different than the traditional red sauce and the whole family will love? Then you will want to make this Farmer’s Pasta, courtesy of Food Network’s Giada DeLaurentiis. I hope you like cheese though because it is the cheesiest pasta you will ever make!
The recipe starts with sautéing 6 ounces of pancetta in 2 tablespoons of olive oil. Pancetta is an Italian style bacon that is cured with salt and spices. It really has a great flavor which adds to the taste of this dish. Once the bacon is crisp transfer it to a dish using a slotted spoon. Keep the pan drippings in the pot and sauté 3 teaspoons of minced garlic for 30 seconds. Next add 1/3 cup of all-purpose flour and whisk for two minutes. It is very important to time the cooking of each ingredient accurately to avoid burning any of them. As I’ve mentioned in other posts, I always prepare my ingredients prior to starting the cooking process so they’re ready when I’m ready to add them.
Now for the dairy…add 7 cups of whole milk. Yes, I said 7 cups!! You must add this gradually whisking all the while. It is very helpful if you have someone helping you during this step, but not necessary. Once all of the milk is added, bring to a boil over medium-high heat. Reduce to medium and simmer until the sauce thickens a bit, being sure to whisk regularly for about 5 minutes. Next, whisk in all of the grated cheeses which consist of 8 ounces of Fontina, 4 ounces of Mozzarella, ¾ cup parmesan and 6 ounces of Provolone. Your cheese sauce is now ready!!
Cook your pasta in another pot about 7 minutes until it’s almost al dente. Al dente is an Italian term which means ‘to the tooth’. It is used to describe pasta that is cooked but still has a firm bite to it. It is best to cook pasta al dente if you’re going to add it to a dish that will be cooking more in the oven.
Once the pasta is done, add it to your cheese sauce, then mix in 3 tablespoons of chopped Italian parsley, 3 tablespoons of fresh basil leaves and the cooked pancetta. Add salt and pepper to taste. Pour the entire mixture into a prepared baking dish coated with butter.
You probably think it’s ready to go into the oven now, right? Not yet! One more step. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 teaspoon of minced garlic and sauté about 30 seconds. Take off the heat and add 2 cups of fresh coarse bread crumbs. Coat the bread crumbs with the oil and garlic then pour on top of the pasta. Drizzle with olive oil and bake about 20 minutes until the sauce is bubbly and the bread crumbs are browned. You could definitely get away with a little less bread crumbs, two cups can be a bit overwhelming at times once it’s mixed in with the pasta.
The recipe starts with sautéing 6 ounces of pancetta in 2 tablespoons of olive oil. Pancetta is an Italian style bacon that is cured with salt and spices. It really has a great flavor which adds to the taste of this dish. Once the bacon is crisp transfer it to a dish using a slotted spoon. Keep the pan drippings in the pot and sauté 3 teaspoons of minced garlic for 30 seconds. Next add 1/3 cup of all-purpose flour and whisk for two minutes. It is very important to time the cooking of each ingredient accurately to avoid burning any of them. As I’ve mentioned in other posts, I always prepare my ingredients prior to starting the cooking process so they’re ready when I’m ready to add them.
Now for the dairy…add 7 cups of whole milk. Yes, I said 7 cups!! You must add this gradually whisking all the while. It is very helpful if you have someone helping you during this step, but not necessary. Once all of the milk is added, bring to a boil over medium-high heat. Reduce to medium and simmer until the sauce thickens a bit, being sure to whisk regularly for about 5 minutes. Next, whisk in all of the grated cheeses which consist of 8 ounces of Fontina, 4 ounces of Mozzarella, ¾ cup parmesan and 6 ounces of Provolone. Your cheese sauce is now ready!!
Cook your pasta in another pot about 7 minutes until it’s almost al dente. Al dente is an Italian term which means ‘to the tooth’. It is used to describe pasta that is cooked but still has a firm bite to it. It is best to cook pasta al dente if you’re going to add it to a dish that will be cooking more in the oven.
Once the pasta is done, add it to your cheese sauce, then mix in 3 tablespoons of chopped Italian parsley, 3 tablespoons of fresh basil leaves and the cooked pancetta. Add salt and pepper to taste. Pour the entire mixture into a prepared baking dish coated with butter.
You probably think it’s ready to go into the oven now, right? Not yet! One more step. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 teaspoon of minced garlic and sauté about 30 seconds. Take off the heat and add 2 cups of fresh coarse bread crumbs. Coat the bread crumbs with the oil and garlic then pour on top of the pasta. Drizzle with olive oil and bake about 20 minutes until the sauce is bubbly and the bread crumbs are browned. You could definitely get away with a little less bread crumbs, two cups can be a bit overwhelming at times once it’s mixed in with the pasta.
Just one last thing to do now and that is to enjoy your dinner!! There are so many great flavors in this dish with the garlic, pancetta, 4 different types of cheeses, the fresh herbs and the bread crumb topping. There are many steps involved, so it is best reserved for the weekend when you have a bit more time to cook. But it is well worth it and will be enjoyed by all!!Check out the full recipe here on the Food Network Website – Farmer’s Pasta.
