Best Parsnip Pancetta Pasta With Parmesan Butter Recipes

Tagliatelle with Parsnips and Pancetta (Adapted from Babbo) image

Yield Makes 4 servings

Number Of Ingredients 6

1/4 lb sliced pancetta, coarsely chopped
2 tablespoons unsalted butter
2 lb parsnips, peeled, quartered lengthwise, cored, then cut crosswise into 1/4-inch-thick pieces
8 oz dried egg fettuccine or taglierini
1/4 cup chopped fresh flat-leaf parsley
Accompaniment: grated Parmigiano Reggiano

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.

Parsnip & Pancetta Pasta With Parmesan & Butter image

Provided by sugaree

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Steps:

In a large pan fry pancetta and rosemary in 2 tbl butter for two minutes.
Add the garlic and parsnips and cook about three minutes until the pancetta starts to turn golden and the parsnips soften.
Meanwhile, cook pasta and drain reserving about a cup of the cooking water.
Mix the pasta with the parsnip & pancetta. Add the remaining butter and parmesan.
Add a little of the cooking water to make the pasta creamy.

Nutrition Facts : Calories 608.9, Fat 18.7, SaturatedFat 10.9, Cholesterol 47, Sodium 395.4, Carbohydrate 86.6, Fiber 3.8, Sugar 3.2, Protein 22.3