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A great company dish because it
in its simplicity while being so delicious.

1 Stick Butter – unsalted, sliced

½ Cup + 2 Tbs Flour

1 Quart Whole Milk – room temperature

Pinch of Nutmeg

Sea Salt and Freshly Ground Pepper

1 Cup Grated Fontina

3 – 4 Oz Pancetta – sliced and rough chopped

1 Lb Rigatoni

2 Tbs Butter – unsalted, diced

FOR THE BECHAMEL: In a small pan, cook the pancetta just until translucent. Do not let it crisp. In a 2-quart saucepan, melt the stick of butter over medium heat. Add the flour and whisk until smooth -about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from the heat and stir in the nutmeg, ½ cup Fontina, pancetta with its drippings and taste before seasonings with salt and pepper. Set aside.

FOR THE PASTA: In a large pot, bring about 6 quarts of water to a boil, add the salt and rigatoni. Stir well so that the pasta does not stick to the bottom of the pot. Continue to cook for about 5 or 6 minutes. You do not want the pasta to be too cooked because you will continue to bake it in the oven. But it should have a little softness to it. Drain the pasta and return it to the pot. Pour in the Bechamel sauce and using a wooden spoon mix it well, making sure that all the pasta is coated with the sauce. To BAKE: Into a greased 9” X 13” baking dish, pour the pasta scraping the pot to make sure you get all the cream sauce. Smooth the top and sprinkle the remaining ½ cup of Fontina overall. Dot with diced Butter and bake in the oven at 425° for 25 – 30 minutes until the top is golden brown and bubbly. When serving, pass some freshly grated cheese.




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