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1
Butter a 13 by 9 by 2-inch baking dish.
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2
Preheat the oven to 375 degrees F.
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3
Heat 1 tablespoon of oil in a heavy large pot over medium-high heat.
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4
Add the pancetta and saute until golden and crisp, about 5 minutes.
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5
Using a slotted spoon, transfer the pancetta to a small bowl.
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6
Pour off all but 1/4 cup of the pan drippings (if necessary, add more oil to the pan drippings to equal 1/4 cup total).
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7
Reduce the heat to medium.
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8
Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds.
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9
Add the flour and whisk for 2 minutes.
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10
Gradually whisk in the milk.
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11
Bring to a boil over medium-high heat.
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12
Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes.
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13
Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses.
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14
Meanwhile, bring a large pot of salted water to a boil.
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15
Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes. (The pasta will continue cooking in the oven.).
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16
Drain pasta and add directly into the cheese.
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17
Add the parsley, basil, and pancetta and toss to coat.
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18
Season the pasta mixture, to taste, with salt and pepper.
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19
Transfer the pasta mixture to the prepared dish.
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20
Heat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat.
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21
Add the remaining garlic and saute until fragrant, about 30 seconds.
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22
Remove from the heat.
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23
Add the bread crumbs and toss to coat.
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24
Sprinkle the bread crumb mixture over the pasta mixture.
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25
Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes.
