Gluten-free baked pasta

To prepare the gluten-free baked pasta, let's start with the gluten-free béchamel: heat the milk in a saucepan 1. Meanwhile, in another pot, melt the butter. As soon as it is melted, turn off the heat and add the cornstarch all at once 2. Stir well and then turn the burner back on to low heat 3.

Pour a little milk to temper it, always using the whisk, then pour it all in and increase the heat 4. Continue to cook, stirring constantly, for 4-5 minutes or until the sauce is creamy enough 5. Place the cream in a bowl and set aside 6.

In the meantime, cut the cheeses into small pieces 7 and then brown the pancetta in a non-stick pan without adding fats 8. Let the cubes brown and then set aside 9.

Now it's time to cook the gluten-free pasta, plunge it into boiling, salted water 10. When it's al dente, drain it, keeping a cup of water aside, and return to the pot. Add the gluten-free béchamel 11, the grated Grana Padano PDO (keeping 7-8 tablespoons aside) 12,

the cheese pieces 13 and the browned pancetta 14. Add a pinch of pepper and a little of the reserved water 15.

Give it a good stir 16. Transfer everything into a 10x12 inch baking dish, sprinkle with the grated cheese set aside 17, and bake your gluten-free baked pasta in the oven, already preheated to 400°F for about 20 minutes before serving 18.