Gluten-Free Baked Pasta with Cheese and Smoked Pancetta
Category: Main Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Gluten-Free Sedanini Rigati | 350g |
| Gorgonzola Cheese | 100g |
| Emmentaler Cheese | 100g |
| Smoked Scamorza (Provola) Cheese | 100g |
| Grana Padano DOP (Grated) | 125g |
| Gluten-Free Smoked Pancetta | 200g |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Whole Milk | 500g |
| Cornstarch (Gluten-Free Maizena) | 50g |
| Butter | 50g |
| Ground Nutmeg | to taste |
Instructions:
1. Prepare the Gluten-Free Bechamel Sauce:
- Start by heating the whole milk in a saucepan.
- In another pot, melt the butter over medium heat. Once melted, turn off the heat and add the cornstarch all at once.
- Stir the mixture well to combine, then return the pot to the stove over low heat.
- Slowly pour in a small amount of the heated milk while whisking constantly to avoid lumps. Continue to whisk as you gradually add the remaining milk.
- Increase the heat slightly, and cook for 4-5 minutes, stirring continuously, until the sauce thickens into a creamy consistency.
- Once the sauce reaches the desired thickness, remove it from the heat and transfer it into a bowl. Set it aside.
2. Prepare the Cheeses and Pancetta:
- Cut the Gorgonzola, Emmentaler, and Scamorza cheeses into small cubes.
- In a frying pan, cook the pancetta over medium heat until it becomes crispy and golden brown. Once done, remove it from the heat and set it aside with the cheeses.
3. Cook the Gluten-Free Pasta:
- Bring a large pot of salted water to a boil. Add the gluten-free sedanini rigati pasta and cook it until al dente, following the instructions on the package.
- Once the pasta is cooked, reserve a cup of pasta water for later use, then drain the pasta and return it to the pot.
4. Combine the Pasta, Bechamel, and Cheese:
- Add the prepared gluten-free bechamel sauce to the cooked pasta, along with the grated Grana Padano (saving about 25g for topping later) and the cheese cubes.
- Stir everything together gently, adding a pinch of black pepper and a little of the reserved pasta water if needed to adjust the consistency.
- Mix everything well until the cheese has melted and the pasta is evenly coated in the creamy sauce.
5. Assemble the Baked Pasta:
- Preheat your oven to 180°C (350°F).
- Transfer the pasta mixture into a baking dish (about 25×30 cm in size). Top with the remaining grated Grana Padano.
- Bake in the preheated oven for about 20 minutes, or until the top is golden and bubbling.
6. Serve:
- Once out of the oven, let the pasta cool for a few minutes before serving. Garnish with extra freshly ground black pepper if desired, and enjoy this rich, cheesy, gluten-free baked pasta.
This gluten-free baked pasta is a comforting and indulgent dish perfect for a family dinner. The creamy bechamel sauce combined with a blend of three delicious cheeses, the savory pancetta, and perfectly cooked pasta creates an irresistible, hearty meal. Whether you’re following a gluten-free diet or simply looking to enjoy a satisfying pasta dish, this recipe will hit the spot every time.
