Tagliatelle Gratin
This recipe is very loosely adapted from the tagliolini baked in a sumptuous Parmesan bechamel that they serve at Venice's iconic Harry's Bar. I first made this at home after I ate it at the restaurant and found myself craving more. What I have discovered since is that it also — like most baked pasta dishes, for that matter — lends itself wonderfully well to large gatherings. Firstly, it's the kind of food that everyone loves. And secondly, it can be made well in advance — even a day or so ahead — covered and stored in the fridge, then simply warmed in the oven until golden and bubbly. If you have vegetarians among your number, leave out the pancetta, which is salty and delicious but not integral, and season the already cheesy sauce with a more generous dash of Parmesan.
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