And while we'd always figured our not-quite-al-dente pasta was due to a timing miscalculation, that wasn't our number one mistake. The very center is ever-so-slightly underdone (that's the pasta's 'soul,' as an Italian artisan once explained to The New York Times). In Italy, they serve noodles (rigatoni, farfalle or any other pasta) tender, yet with a pleasant, slightly chewy texture. But after one bite of spaghetti cacio e pepe at a restaurant in Rome, we're sure that Italian chefs must know something we don't. You might need to add more pasta water to make up the difference.Boiling pasta would appear to be a task that even non-cooks could complete it seems so ridiculously basic. I like it as it adds some extra richness. The butter can be omitted if you prefer.Pre-shredded has added ingredients that will just make it clump up. You want if finely grated so it melts well. You want it just al dente or slightly under. DO NOT overcook the pasta when boiling.Make sure the water you are cooking the pasta in is salted as some of the flavor comes from it.Texture - some toasted breadcrumbs or pine nuts can add great texture and flavor.Heat - a pinch of crushed red chili flakes would add some heat.Veggies - asparagus, broccoli or peppers would complement the sauce well.Protein - ham is traditional but you can also use other proteins like shrimp, calamari or chicken.Pasta - while penne is my go-to, ziti or rigatoni work.While I like the dish as is, you can customize this recipe to your preference. Stir and microwave for another minute or until heated through. Place in a microwave-proof bowl with a splash of water and microwave for 1 minute. My preferred method is placing the leftover pasta in a skillet with a splash of water. Stir until the cheese has melted and the sauce has coated the pasta. Stir int he cooked pasta with the cheese, butter and some pasta water if needed. Salt to taste at this point before adding the cream, simmering for another 5 minutes. I like the added creaminess from heavy cream, but half-and-half or whole milk can be substituted.Ĭook the shallots in a large pan over medium heat with olive oil for 1-2 minutes before adding the ham and cooking another 1-2 minutes.Īdd the tomato puree and cook for 10 minutes or until it has thickened.If you don't have tomato puree, tomato sauce works in a pinch.While ham is traditional for this recipe, you can also use prosciutto or speck.They all high slightly different flavors. Shallots are my go-to here, but sweet, white, yellow or red onions will work as well.Penne is in the title for a reason, but ziti, fusilli or rigatoni work well.While this recipe is pretty perfect, you can mix up the ingredients.

Parmesan cheese - gives a slightly nutty, salty flavor to the sauce.Cream - adds a richness to the sauce which enhances the flavor.It adds a thicker consistency and a deep tomato flavor. Tomatoes - you want a tomato puree as it is 100% tomatoes with no additional flavors.Ham - leftover ham has just the right amount of salt to enhance the dish.Shallots - adds a slightly sweet flavor to the sauce.Pasta - penne pairs great with this simple sauce because its ridges can easily capture it.While the traditional meal comprises ham, tomatoes and cream, I add a little extra flavor by sautéing some shallots and stirring in a little Parmesan cheese and butter.

It got its name from the expression 'da leccarsi i baffi' which means 'so good you'll lick your whiskers.'Įven those without facial hair will be licking their lips after eating this. It is actually a dish from the late 70's and 80's when the combination of tomatoes and cream were all the rage.

When it comes to quick and comforting meals, pasta is the first thing that comes to mind - from bucatini cacio e pepe to garlic butter pasta to an easy fettuccine alfredo to bucatini pomodoro.Īnd while this penne al baffo recipe is fairly new to the Italian scene when you consider some of their old school recipes, to me it is on pantheon of pasta dishes. Tossed with some tomato puree, cream and cooked ham, this penne al baffo is one of those quick and easy pasta dishes everyone loves.

Cook pene aldente style