I have recently developed a taste for Giada De Laurentiis’ recipes. After I got over her weird habit of adapting an accent when pronouncing Italian food names, she grew on me. Giada’s recipes are real simple and easy to make. With the rain and cloudy weather over Boston, I have been craving a pasta dinner and this recipe seemed like the perfect fit. With most of the ingredients already in my pantry, I only needed to buy prosciutto and grated fontina cheese.
Ingredients: 1 stick unsalted butter and 3 tablespoons diced unsalted butter, 1/2 cup and 2 tablespoons all-purpose flour, 1 quart milk, 1 cup grated fontina cheese, 1/2 pound prosciutto, 1 pound rigatoni, pinch of nutmeg, salt and pepper to season
Preheat oven to 425 degrees. Next boil a pot of salted water for the pasta. Drop the rigatoni in for 5 minutes.
Julienne the prosciutto into thin strips.
Melt the stick of butter on medium heat.
Add the flour and whisk in until smooth. Add the milk and whisk it in.
Simmer for about 10 minutes or until the sauce thickens. Take off heat and add 1/2 cup of cheese and nutmeg.
Add the prosciutto and stir until the cheese is melted and the sauce is smooth. Add the pasta and mix together.
To a buttered baking pan, add the pasta with the sauce and top with the other 1/2 cup of cheese.
Top with diced butter and bake in oven for 25 minutes or until the crust becomes golden brown.