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Cook the Book: Pasta Baked with Radicchio, Gorgonzola, and Pancetta
Today's recipe from On Top of Spaghetti is a baked-pasta dish that's ridiculously good. And ridiculously rich, too--so eat slowly, savor each magnificent bite, and, if it helps, eat less.
Pasta Baked with Radicchio, Gorgonzola, and Pancetta
Cook the Book: Pasta Baked with Radicchio, Gorgonzola, and Pancetta
About This Recipe
| Yield: | Serves 6 |
Ingredients
- 2 1/2 cups heavy cream
- 1/2 cup chicken stock
- 2 cups finely shredded radicchio or Belgian endive
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/2 cup freshly grated Pecorino Romano
- 1/2 cup freshly grated Fontina cheese
- 1/4 cup finely crumbled Gorgonzola
- 1/2 teaspoon or more kosher or sea salt
- 1 pound dried pasta shells or rotini
- 1/4 cup finely chopped pancetta
Procedures
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1
Heat the oven to 500 degrees. Bring a large pot of water to a boil
-
2
In a large mixing bowl, combine the cream, stock, radicchio, all the cheeses, and salt. Taste and add more salt if necessary. Set the sauce mixture aside.
-
3
Generously salt the boiling water and drop in the pasta. Cook, stirring often, for 4 to 5 minutes. The pasta will be parboiled and too hard to eat; it cooks further in the oven. Drain the pasta, reserving about 1 cup water. Transfer the macaroni to the mixing bowl and combine thoroughly with the sauce mixture. If the sauce seems too thick, add some of the reserved water, a tablespoon at a time, until the pasta moves freely and is surrounded by liquid.
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4
Transfer to individual shallow baking dishes or to 1 or 2 large shallow baking dishes. Evenly distribute the pancetta over the surface and bake for 8 to 10 minutes, or until the pasta is bubbly hot, with bits of browned pancetta and pasta poking out on top. Serve right away.
