Pasta With Parsnips and Bacon

We saw this recipe in the New York Times. We had never made a pasta with Parsnips before. Give it a try.

Pasta With Parsnips and Bacon

New York Times

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.

3         medium parsnips (3/4 pound), peeled and cut into 1/2-inch pieces

1-½         tablespoons extra-virgin olive oil, more for drizzling

Kosher salt and black pepper, as needed

½         pound dried campanelle or farfalle pasta

¼         pound bacon, diced

1         medium leek, thinly sliced

¾         cup heavy cream

⅔         cup grated Parmesan cheese

2         tablespoons chopped parsley

Preparation

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.

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.

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.

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.

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.