"Baffo" means "mustache" or "whiskers" in Italian. I have been told the name for this recipe comes from the phrase "so good you'll lick your whiskers," which I find pretty unbearably cute. This Penne al Baffo is coated in a concentrated tomato and cream sauce with garlic, shallot, thin-sliced pancetta and topped with parsley.
A direct quote from my boyfriend (who has a mustache): "This is my favorite pasta you've made."
This is a big deal. I have made him countless marinaras, pestos, puttanesca, cream sauces, manicotti from scratch. But this recipe is the winner.
I recommend using a high quality tomato paste and full-fat heavy cream for this dish. It's not the time to cut corners - commit to the decadence! I use Cento double concentrated tomato paste and regular heavy cream.
To make this dish vegetarian, just omit the pancetta.
What You'll Need
Two Cloves Kitchen, as an Amazon Affiliate, makes a small percentage from qualified sales made through affiliate links at no cost to you.
- Pancetta I like to use thin-sliced pancetta. If you cannot find pancetta, try a prosciutto or even ham. If you'd like a different texture to your pasta, you can try a cubed pancetta or ham instead.
- Tomato Paste A good-quality, double concentrated tomato paste is excellent here. I've made this with regular, generic brand tomato paste too, though, and it's still amazing.
- Penne You could also use a mostaccioli, rigatoni, or other short tube pasta.
- Shallot This would work with a sweet onion or yellow onion as well. If using onion, use a small onion or half of a larger onion.
- Fresh Garlic
- Extra Virgin Olive Oil This is my favorite brand.
- Kosher Salt I always recommend Diamond Crystal kosher salt when cooking. The shape of the salt is more of a flake than a cube. I find it easier to coat food evenly, taste as you go, harder to over salt, and that is has an overall preferable flavor.
- Fresh Parsley If you aren't a fan, try some fresh basil instead.
How to Make Penne al Baffo
- Sauté the garlic, shallot, and pancetta in olive oil
- Add the tomato paste and cream
- Cook the penne
- Mix it all together
- Top with parsley
How to Store
I recommend eating this dish right after it is cooked. I do not like pasta reheated as the texture becomes mushy or dry. If you plan to makes this dish in advance, store the pasta and sauce separately.
You can also reheat the sauce on the stove and the pasta in the microwave with a damp paper towel over the top for 1 minute or less.
Cooked pasta should last for 5 days. The sauce should last for 5 to 7 days in the fridge.
I do not recommend freezing this sauce - it will separate, change textures and just be generally sad.
Tip: The ingredients for this dish actually last longer in the fridge before they are cooked/prepared.
How to Serve
This pasta is fantastic on its own. If you'd like to add a vegetable to your meal, try a simple side salad, some greens, broccoli or other simply prepared vegetables (roasted, sautéed, steamed) served on the side.
You could also add a protein like a piece of grilled chicken, shrimp or some white beans to add more body to the meal.
You could top this with fresh basil if you do not have fresh parsley on hand. I do recommend the use of a fresh herb to counter the rich sauce. You can also grate some fresh parmesan or pecorino over this dish, but use restraint - the dish is already on the salty side.
Recipes You'll Love
These recipes are great sides for this pasta:
Or try a simple spinach salad dressed with olive oil, salt and a squeeze of lemon. So easy and won't detract from the big flavors in the pasta!
Penne al Baffo
Ingredients
- 8 ounces penne
- 1 shallot finely diced
- 2 cloves garlic chopped
- 3 ounces thin-sliced pancetta sliced in half lengthwise, then thin sliced into bite-sized pieces
- ¼ cup + 1 tablespoon tomato paste
- ⅔ cup heavy cream
- 2 tablespoons olive oil
- 2-4 tablespoons parsley
- 1 pinch kosher salt large, for salting the pasta water
Instructions
- Place a large pot of water on the stove to boil. Salt the water.
- Place a medium frying pan on medium heat. Add the olive oil, shallot and garlic. Cook until softened and shallots are translucent, stirring often, about 5 minutes. If garlic starts to color, turn down the heat.
- Add pancetta and cook until some of the fat renders, 3-4 minutes.
- Add tomato paste and cook for 3-4 minutes.
- When the water is boiling, add the pasta and cook until just al dente (usually the lesser time suggested in the box directions or 1 minute less). Reserve some pasta water.
- Add the cream. Once the cream comes to a simmer, turn heat to medium low and cook for 5-10 minutes while the pasta cooks, stirring often to ensure the sauce does not get too thick. You want the sauce to coat the back of a spoon.
- Add the al dente pasta to the sauce and toss to combine. If the sauce has gotten a bit too thick, add a scoop of the pasta water and stir until you reach the desired consistency.
- Ladle the pasta into bowls, top with parsley and serve immediately.
Notes
- This recipe makes 4 small portions or 2 large portions. Calories listed are for 4 portions.
- If you cannot find pancetta, feel free to use prosciutto or ham.
- To make this dish vegetarian, just omit the pancetta.
- Instead of shallot, you can use sweet or yellow onion. Use half of a large onion or a whole small onion.
- High quality double concentrated tomato paste is excellent here, but regular, generic brand tomato paste is also good.
- I recommend serving this dish right after it is prepared, but if needed you can refrigerate the pasta and sauce separately and combine once reheated. I do not recommend freezing this dish.
CC says
Excellent!
Genevieve says
Thank you, CC! So glad you enjoyed this.
Andrew Miller says
My favorite on here so far!
Genevieve says
Thank you so much!
Taradise says
First of all, the flavor of this sauce is quite delicious. I added some salt to taste. This recipe will work with light cream or half and half as well. Instead of pasta, I sautéed mushrooms, zucchini, sweet bell pepper, and yellow onion which made a delightful, easy to make vegetarian dish. Freshly cracked pepper and grated Parmesan was the perfect finish.
Genevieve says
I’m so glad to hear you enjoyed this! The dish you made sounds excellent.
Claire says
This really was delicious! The pancetta added so much extra flavor and I loved the creaminess. All the kids had big bowls, included my eldest who usually picks at her food!
Will be making this again! And I agree the name is so cute!
Genevieve says
Thank you, Claire! I’m glad your family enjoyed the recipe.
Allyssa says
Really loved this very flavorful recipe! Highly recommended! Thank you so much for sharing this amazing recipe! Will surely have this again! It's really easy to make and it tasted so delicious!
Genevieve says
I’m so happy you enjoyed it!
Shelby says
Absolutely delicious! Added some mushrooms and sliced peppers and it was a hearty, drool-worthy meal... plus it was simple to whip up!
Genevieve says
Those sound like great additions. I’m glad you enjoyed the recipe!
Kate says
So easy and so good! Thanks for the recipe.
Genevieve says
Thanks, Kate!
Shruthi says
Delicious! Swapped pancetta for mushrooms and it was still absolutely delicious. Vegetarian and meat-eaters in the family both enjoyed it!
Genevieve says
That’s a great idea! I’m glad your family enjoyed it.
Allyssa says
This is really easy to follow, loved this penne al baffo recipe! It's really tasty and very flavorful! Will surely have this again! Highly recommended!
Genevieve says
Thanks Allyssa! I appreciate it.
Michele says
This was my first time making Penne al Baffo but it certainly will not be my last because the whole family loved it. Thanks for a great recipe.
Genevieve says
It’s definitely a favorite in our house. Thanks Michele!
k says
One, this recipe is so easy and delicious - two, the name is unbearably cute. I love that translation!
Genevieve says
I thought so too. Thanks k! So glad you enjoyed it!
Shelby says
"So good you'll lick your whiskers" is going to be my new phrase, so cute! Absolutely love this throw-together pasta, it's simple but not without flavor!
Genevieve says
Isn’t it adorable? Thanks Shelby!