c i r k a

Pasta with Parsnips and Bacon

  • 1 1/2 lb parsnips - peeled and cut into 1/2“ pieces
  • 3 Tbsp extra virgin olive oil
  • kosher salt and black pepper
  • 1 lb dried pasta - campanelle or farfalle
  • 1/2 lb bacon - diced
  • 2 med, leeks - thinly sliced
  • 1 1/2 cup heavy cream (alt: 1 1/2 cup milk + 1 Tbsp corn starch)
  • 1 1/3 cup grated parmesan
  • 4 Tbsp chopped parsley
  • extra virgin olive oil - drizzle on top

  1. Heat oven to 400 deg. Toss parsnips with oil and season with salt and pepper. Roast until parsnips are golden and tender, about 25 min.
  2. Meanwhile, bring a large pot of salted (1 Tbsp salt) water to a boil. Cook pasta according to package instructions until 1 min. before it's al dente. Drain.
  3. In a large skillet brown the bacon until crisp, about 5 min. Use a slotted spoon to transfer bacon to a paper-towel lined plate to drain. Discard all but 1 Tbsp of fat from pan.
  4. Return skillet to heat and add leeks. Cook until softened, about 5 min. Stir in heavy cream and cooked bacon. Simmer mixture until slightly thickened, 2-3 min.
  5. Add the leek mixture, parsnips, and cheese to the pasta. Simmer until heated through and cheese is melted. Remove from heat, season with salt and pepper, toss with parsley. Serve drizzled with olive oil, with plenty of black pepper on top.

Serves: 6       Total cook time: 45 min.
Source: NYT cooking app

recipe/pastawithparsnipsandbacon.txt · Last modified: 2018/06/07 20:12 by rob