Giada's Farmer's Pasta. Drain pasta and add directly into the cheese. Add the parsley, basil, and pancetta and toss to coat. Add the parsley, basil, and pancetta and toss to coat.

It's still bubbling and I can smell the cheese. The Best Giada Pasta Recipes on Yummly Checking In With A Giada, Giada De Laurentiis' Spicy One-skillet Lasagna, The 'giada' Sandwich. You can have Giada's Farmer's Pasta using 17 ingredients and 5 steps. Here is how you cook that.

Ingredients of Giada's Farmer's Pasta

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

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. 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? Fact: Giada De Laurentiis is queen of pasta.

Giada's Farmer's Pasta instructions

1. Butter a 13x9 by 2-inch baking dish. Preheat the oven to 375 degrees F..
2. 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..
3. Gradually whisk in the milk and cream. Bring to boil..
4. 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..
5. 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..

In Giada's Italy, Giada takes spaghetti to the next level with chianti and fava beans. Not only is the cookbook filled with authentic Italian recipes, but Giada gives advice on how to cook stress-free. 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. Chef and TV host Giada De Laurentiis stops by TODAY to share a light Italian recipe for easy entertaining.