Cook The Book: Pasta Baked With Radicchio, Gorgonzola, And Pancetta

1. 1

   Heat the oven to 500 degrees. Bring a large pot of water to a boil

2. 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. 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.

4. 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.

* Per serving · 4 servings · Values may vary.