PASTA WITH PARSNIPS AND BACON
They may seem like an unlikely duo, but pasta and parsnips work really well together, with the parsnips becoming almost like a sweet and soft extension of the pasta. And they're another vehicle for the creamy, bacon-rich sauce. You can roast the parsnips several hours ahead (they'll be fine at room temperature). But the rest of the dish is best made just before serving. Then serve it hot. There are few dishes that are cozier on a cold winter night.
Provided by Melissa Clark
Categories dinner, pastas, appetizer, main course
Time 45m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Toss parsnips with oil and season with salt and pepper. Roast, tossing occasionally, until parsnips are golden and tender, about 25 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until 1 minute before it's al dente. Drain.
- In a large skillet over medium-high heat, brown the bacon until crisp, about 5 minutes; use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Discard all but 1 tablespoon of fat from the pan.
- Return skillet to heat and add leeks. Cook in remaining bacon fat until softened, about 5 minutes. Stir in heavy cream and cooked bacon. Simmer mixture until slightly thickened, 2 to 3 minutes.
- Stir in pasta, parsnips and cheese. Simmer until heated through and cheese is melted, then remove from heat. Season with salt and pepper; toss with parsley. Serve drizzled with olive oil, with plenty of black pepper on top.
Nutrition Facts : @context http, Calories 1254, UnsaturatedFat 29 grams, Carbohydrate 123 grams, Fat 68 grams, Fiber 12 grams, Protein 40 grams, SaturatedFat 35 grams, Sodium 1202 milligrams, Sugar 15 grams, TransFat 0 grams
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omar Hany
[email protected]Overall, this is a good recipe. With a few minor adjustments, it could be even better.
Lyla Y
[email protected]This dish was a bit bland for my taste. I would recommend adding some more salt and pepper.
Malak dak ii
[email protected]The parsnips in this dish were a bit too crunchy for my liking. I would recommend cooking them for a few minutes longer.
Eniola Gold
[email protected]This dish is a bit too salty for my taste. I would recommend using less bacon or cheese.
Gordhan Kolhi
[email protected]I'm not a fan of bacon, so I used pancetta instead. It was still delicious.
Michael Rockett
[email protected]This pasta dish is a great way to get your kids to eat their vegetables.
Anzila Aeman
[email protected]I love how versatile this dish is. You can add or remove ingredients to suit your own taste.
Atis Ohun
[email protected]This dish is so easy to make, but it looks like it took a lot of effort. It's perfect for impressing guests.
Tania Hendricks
[email protected]I added a bit of chopped parsley to this dish for some extra flavor.
Janda Palmer
[email protected]This dish is a great way to use up leftover parsnips.
Shane Farmer
[email protected]I'm not a big fan of parsnips, but I really enjoyed this dish. The bacon and cheese helped to balance out the flavor of the parsnips.
Eli gamez
[email protected]I love the way the parsnips caramelize in this dish. It adds a really nice depth of flavor.
Abid Ali Baloch
[email protected]This pasta dish is so comforting and delicious. It's perfect for a cold winter night.
Karar Ali
[email protected]I made this dish for a dinner party and everyone loved it. It's definitely a keeper.
Maria McKenzie
[email protected]The flavors in this dish are amazing. The parsnips and bacon are a perfect combination.
Arabsaid Pashwar
[email protected]I love how easy this dish is to make. It's perfect for a weeknight meal.
Broken 999
[email protected]This pasta dish was a hit with my family! The parsnips added a unique sweetness that balanced out the salty bacon. I will definitely be making this again.