- 1 stick unsalted butter (4 ounces)
- 1/2 cup and a pair of tablespoons all-purpose flour
- 1 quart dairy, at 70 degrees
- Pinch fresh nutmeg
- Ocean salt and white-colored pepper
- 1 cup grated fontina
- 1/2 pound thinly sliced prosciutto, julienned
- 1 pound dry rigatoni
- 3 tablespoons unsalted butter, diced
Preheat oven to 425 levels F.
Inside a 2 quart saucepan. melt the butter over medium heat. Add some flour and whisk until smooth, a couple of minutes. Always stirring, progressively add some milk and then whisk before the sauce is smooth and creamy. Simmer until it's thick enough to coat the rear of a spoon. This can take roughly ten minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white-colored pepper. Put aside.
Inside a large pot, provide a boil 6 quarts of salted water. Add some rigatoni and prepare for around a few minutes. Since you'll be cooking the pasta again within the oven, you need to make certain the interior continues to be hard. Drain inside a colander. Return pasta towards the pot and pour in bechamel sauce. Utilizing a wooden spoon, mix well until all of the pasta is coated using the sauce.
Right into a greased 13 by 9-inch baking dish. pour the pasta with cream sauce. Lessen top and sprinkle with remaining 1/2 cup fontina. Us dot the very best with diced butter and bake in oven for twenty five minutes or until bubbling and also the top is golden brown.
Recipe thanks to Giada De Laurentiis