Parsnip And Pancetta Tagliatelle With Parmesan & Butter

Name: Parsnip And Pancetta Tagliatelle With Parmesan & Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 400g tagliatelle or linguine pasta; 3-4 parsnips (about 3/4 lb), peeled and cut into 1/2-inch cubes; 4 thick slices of bacon or pancetta, diced; 1 medium leek, thinly sliced; 3/4 cup heavy cream; 2/3 cup freshly grated Parmigiano-Reggiano cheese; 2 tablespoons butter; 2 tablespoons fresh herbs (sage, thyme, or rosemary); Sea salt and freshly ground black pepper to taste

A luxurious pasta dish featuring sweet roasted parsnips, crispy bacon, and a creamy Parmesan sauce. This comforting meal combines Italian inspiration with seasonal root vegetables for a satisfying dinner that serves four.

Sep 3, 2024

This comforting pasta dish combines the subtle sweetness of roasted parsnips with the savory depth of crispy pancetta (or bacon) and the richness of Parmesan cheese. The dish originated from Italian cuisine influences, transforming humble ingredients into an elegant meal that serves 4 people.

The natural sweetness of parsnips develops beautifully when roasted, creating a perfect contrast to the salty pancetta and umami-rich Parmesan. While traditional recipes call for pancetta and herbs like thyme or rosemary, bacon makes an excellent cost-effective substitute without compromising on flavor.

Yield: 4 Servings

Parsnip And Pancetta Tagliatelle With Parmesan & Butter

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

400g tagliatelle or linguine pasta
3-4 parsnips (about 3/4 lb), peeled and cut into 1/2-inch cubes
4 thick slices of bacon or pancetta, diced
1 medium leek, thinly sliced
3/4 cup heavy cream
2/3 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons butter
2 tablespoons fresh herbs (sage, thyme, or rosemary)
Sea salt and freshly ground black pepper to taste

Instructions

Preheat oven to 400°F (200°C).
Toss parsnip cubes with a drizzle of olive oil, salt, and pepper.
Spread on a baking sheet.
Roast parsnips for 20-25 minutes until golden and tender, stirring halfway through.
Meanwhile, bring a large pot of salted water to boil for the pasta.
In a large skillet, cook diced bacon or pancetta until crispy.
Remove with a slotted spoon.
In the same pan, sauté sliced leeks in the rendered fat until soft.
Cook pasta according to package instructions until al dente.
Add heavy cream to the leeks and simmer until slightly reduced.
Add roasted parsnips, crispy bacon, and butter to the cream sauce.
Drain pasta, reserving 1/2 cup pasta water.
Toss pasta with the sauce, adding pasta water if needed for desired consistency.
Stir in Parmesan cheese and fresh herbs.
Season with salt and pepper to taste.

Nutrition Information:

Serving Size:

1
Amount Per Serving: Calories: 575Total Fat: 38gSodium: 450mgCarbohydrates: 48gFiber: 5gProtein: 23g

Rex Freiberger

Food runs deep in my blood, starting with my family’s White Sail Cornmeal company and watching my father be both a surgeon and an award-winning chef. As the founder of The Call Of, I bring the same meticulous standards that earned acclaim for my rating systems at Gadget Review and Music Minds. When I’m not developing new recipes or experimenting with fermentation in my kitchen, I’m exploring restaurants to share stories that matter.

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