Giada's Farmer's Pasta. Drain pasta and add directly into the cheese. Add the parsley, basil, and pancetta and toss to coat. Cheesy Farmer's Pasta is an absolute fan-favorite recipe!! 💯 Save Giada De Laurentiis' recipe: https A plate of farmers pasta sure to keep you satisfied all right.

Fact: Giada De Laurentiis is queen of pasta. Farmers' pasta is our family's Christmas Eve tradition. Break it out whenever you need a This recipe is adapted from Giada de Laurentiis, and it's the kind of Giada recipe that makes my grandmother. You can have Giada's Farmer's Pasta using 17 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Giada's Farmer's Pasta

You need of Butter for greasing pan.
You need 2 tbs of olive oil.
Prepare 6 oz of pancetta, chopped.
It's 4 tsp of minced garlic.
You need 1/3 cup of all purpose flour.
It's 4 cups of whole milk.
You need 3 cups of heavy cream.
It's 8 oz of fontina cheese, grated.
Prepare 4 oz of mozzarella cheese, grated.
Prepare 3/4 cup of parmesan cheese, grated.
It's 6 oz of provolone cheese, grated.
Prepare 1 lb of rigatoni pasta.
Prepare 3 tbs of italian parsely leaves, chopped.
Prepare 3 tbs of basil leaves, chopped.
Prepare of Salt and ground pepper.
It's 1 cup of course bread crumbs.
Prepare of olive oil for drizzling.

Giada took us through the process of making the perfect pasta, so aside from a good salting and using ridged noodles, what does the final product of her perfect pasta look like? As our go-to guru for Italian cuisine, Giada De Laurentiis knows a thing or two about our favorite food group: pasta. Giada took what she knew from her time cooking with her Italian grandfather and combined it with her own modern perspective to create a one-of-a-kind pasta collection with Williams Sonoma. Chef and TV host Giada De Laurentiis stops by TODAY to share a light Italian recipe for easy entertaining.

Giada's Farmer's Pasta step by step

Butter a 13x9 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. 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 and cream. Bring to boil..
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 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..

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. cup small shell pasta, I used orecchiette pasta. fresh ground black pepper. Cook the pasta 'al dente' as per package instructions. Peel,cube/chop the potato into small pieces and cook along with pasta in the same salted water. In a small pan,melt butter and.