squid ink pasta, parsnips, pancetta, parsley, cheese



We’ve been enjoying this recipe for so many years that I’m no longer certain of its origins, although I suspect it started with, Mario Batalli, even if the details may have been altered.  The original specified fresh pasta, but I’ve never hesitated to use dried, especially if it is of the highest quality.

It may seem to be an unlikely combination of ingredients, but it’s definitely an inspired one.

  • a thick piece of pancetta from Buon Italia, chopped into 1/2 inch cubes, sautéed in a large pan until browned, the fat rendered, the pancetta removed and replaced by a small amount of butter and some parsnips from Norwich Meadows Farm, peeled, halved and cut into half-moons, also sautéed, then seasoned, followed by parsley from Stokes Farm, chopped, the pancetta which had been removed earlier now returned to the mix, along with boiled and drained dried pasta of Cuttle Fish Spaccatelli from Spoglini (purchased at the New Amsterdam Market), everything finally tossed together with the addition of some of the pasta cooking water, placed in bowls, and finished with grated Parmesan cheese from Buon Italia
  • the wine was an Austrian white (in a nod to sone of the more Germanic elements of the entreé), Huber Grüner Veltliner ‘Terrassen’ 2013 from Traisental