Best Sage Bacon Parsnip Linguine Recipes

PASTA WITH PARSNIPS AND BACON

Pasta With Parsnips and Bacon image

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

Ingredients

3 medium parsnips (3/4 pound), peeled and cut into 1/2-inch pieces
1 1/2 tablespoons extra-virgin olive oil, more for drizzling
Kosher salt and black pepper, as needed
1/2 pound dried campanelle or farfalle pasta
1/4 pound bacon, diced
1 medium leek, thinly sliced
3/4 cup heavy cream
2/3 cup grated Parmesan cheese
2 tablespoons chopped parsley

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

FETTUCCINE WITH SAGE BUTTER, BACON AND ARTICHOKES

Fettuccine With Sage Butter, Bacon and Artichokes image

The sage flavored butter sauce really gives off a wonderful flavor to this pasta! Wonderful as a side dish or a light main course!

Provided by yooper

Categories European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup unsalted butter
1/2 cup very coarsely chopped fresh sage leaf
1/2 cup cooked bacon, cut in thin strips
1 1/2 cups drained jarred artichoke hearts, cut in large cubes (18 1/2 ounces)
1 lb dried fettuccine
1 cup freshly grated parmesan cheese
salt
fresh ground black pepper

Steps:

Bring a large pot of salted water to a boil for pasta.
Melt butter in large skillet over medium-low heat.
Add sage leaves and cook, stirring often, until butter begins to brown very slightly and sage begins to crisp, about 3 to 4 minutes.
Add bacon and artichoke hearts and cook until heated through, about 1 minute.
Boil fettuccine until tender but still firm.
Drain and add to sauce in skillet.
Sprinkle in cheese and a generous grinding of black pepper, and toss with tongs.
Taste and season with salt if neccessary.
Tilt pasta out onto a large warm platter, or divide it between individual pasta bowls.