Step 1

Cook the rigatoni in a large saucepan of boiling, salted water according to the packet instructions until al dente.

Step 2

Meanwhile, place a large non-stick saucepan over a medium heat, add the oil and fry the pancetta and onion, stirring frequently, for 4-5 minutes. Remove one-third of the pancetta with a slotted spoon and set aside.

Step 3

Preheat the oven to 220°C.

Step 4

Add the butter to the pan and, when melted, stir in the flour and cook for 30 seconds until combined. Gradually whisk in the milk, then add the bay leaf and bring to a gentle simmer. Reduce heat to low and cook for 5 minutes, stirring, until thick and smooth. Cut the cheese into small cubes and stir two-thirds into the sauce. As soon as the cheese is melted, remove the saucepan from the heat and season with salt and pepper.

Step 5

Drain the pasta, then mix with the cheese sauce until combined. Transfer to a lightly buttered ovenproof dish and dot with the remaining Taleggio and reserved pancetta. Bake for 20-25 minutes until golden brown and bubbling.

Step 6

Sprinkle with parsley, season with pepper and serve immediately.