Pasta With Parsnips and Bacon
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3medium parsnips (¾ pound), peeled and cut into ½-inch pieces
- 1½tablespoons extra-virgin olive oil, more for drizzling
- Kosher salt and black pepper, as needed
- ½pound dried campanelle or farfalle pasta
- ¼pound bacon, diced
- 1medium leek, thinly sliced
- ¾cup heavy cream
- ⅔cup grated Parmesan cheese
- 2tablespoons chopped parsley
Nutritional analysis per serving (2 servings)
1372 calories; 78 grams fat; 37 grams saturated fat; 1 gram trans fat; 29 grams monounsaturated fat; 7 grams polyunsaturated fat; 122 grams carbohydrates; 12 grams dietary fiber; 15 grams sugars; 45 grams protein; 1254 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
Made this 2 weeks ago. The heavy cream seemed too much for me so I substituted half and half. It was delicious but the richness was too much for me. Suffered the next morning. Made it again substituting whole milk for the cream. Wonderful. Easy. Also added some frozen peas at the finish to add some color. A keeper.
Cook the bacon in the oven on a foil lined sheet pan as you are preparing to roast the parsnips. Place bacon in a cold oven and set temperature to 400 degrees. After 12-14 minutes it should be done. Reserve the bacon fat. Less mess and easy cleanup.
Toasted walnuts are a great addition.
Have made this several times: I use evaporated milk rather than cream--the bacon and cheese make this rich enough and you want something thicker than whole milk. No need for salt (duh, bacon, cheese). adding a 1/4 tsp of nutmeg makes a difference, so does adding garlic if you have it.
The cream is unnecessary here - and Italians wouldn’t use it anyway. If you use pasta water and a fair amount of Parmesan (reggiano is good here so long as you don’t also add extra salt given the bacon already in the dish and the pasta water), it will you give you the same consistency but without the heaviness.
O... M... G! This was amazing. I'm sure my neighbors could here the dopamine squirts in my brain. Thank you Ms. Clark. I'm a big fan of your recipes.
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