TAGLIATELLE WITH PARSNIPS AND PANCETTA (ADAPTED FROM BABBO)
Categories Dairy Pasta Pork Vegetable Dinner Parsnip Fall Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cook pancetta in a 12-inch heavy skillet over moderately high heat, stirring frequently, until browned, 5 to 6 minutes. Transfer pancetta with a slotted spoon to paper towels to drain.
- Reduce heat to moderate, then add butter to fat remaining in skillet and, when foam subsides, cook parsnips, stirring occasionally, until tender and lightly browned, about 12 to 14 minutes. Remove from heat.
- Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Reserve 2 cups pasta-cooking water, then drain pasta.
- Add pasta and 1 1/2 cups reserved cooking water to parsnips. Stir in pancetta and parsley and toss over moderately high heat 1 minute, adding more pasta-cooking water if necessary for sauce to lightly coat pasta. Season with salt and pepper.
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Jamal khana
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I highly recommend it.
Latanya stokes
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Gabriel Brown
[email protected]I've made this dish several times and it's always a hit. It's a great weeknight meal that's easy to make and cleanup is a breeze.
Abdulrehman Waryah
[email protected]This recipe is a keeper! It's easy to make and always turns out delicious.
Zizipho Sotsaka
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved it.
Rune Cornwall
[email protected]This is one of my favorite recipes! I love the combination of parsnips, pancetta, and sage. It's always a hit when I make it.
D'shalea Gordon
[email protected]I'm not sure what went wrong, but my dish turned out really bland. I followed the recipe exactly, but the flavors just didn't come together.
Kenzie Osorto
[email protected]This recipe was just okay. The flavors were nice, but the dish was a bit too oily for my taste.
NovaX Hc
[email protected]Meh.
Rased
[email protected]This dish was a bit disappointing. The parsnips were undercooked and the sauce was bland. I think I'll try a different recipe next time.
MAAZ COBRA
[email protected]I love this recipe! It's so easy to make and always turns out delicious. The parsnips and pancetta are a great combination, and the sage adds a nice touch of flavor. I highly recommend this recipe.
Osama MuGhal
[email protected]This was a great recipe! I followed it exactly and the dish turned out perfectly. The tagliatelle was cooked al dente and the sauce was flavorful and creamy. I will definitely be making this again.
perla orellana
[email protected]I made this dish last night and it was a hit! My family loved the combination of flavors and textures. The parsnips were roasted to perfection and the pancetta added a nice salty touch. I would highly recommend this recipe.
Brian Ogutu
[email protected]This dish was absolutely delicious! The flavors of the parsnips, pancetta, and sage came together perfectly. I especially loved the crispy texture of the pancetta. I will definitely be making this again.