TAGLIATELLE WITH PARSNIPS AND PANCETTA (ADAPTED FROM BABBO)
Categories Dairy Pasta Pork Vegetable Dinner Parsnip Fall Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
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.
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mustakin Miah
[email protected]This dish was a bit too salty for my taste. I think I would use less pancetta next time. Otherwise, the dish was very flavorful and the parsnips were roasted to perfection.
Mateen Rajput
[email protected]I'm not a big fan of parsnips, but I decided to try this recipe anyway. I was pleasantly surprised! The parsnips were roasted to perfection and had a slightly sweet flavor that I really enjoyed. The pancetta and sauce were also very flavorful. I will
Sahil Jaan
[email protected]This dish was delicious! The parsnips were perfectly roasted and the pancetta added a nice crispy texture. The sauce was also very flavorful. I would definitely recommend this recipe.
Md Roton VK
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the combination of flavors. The parsnips were roasted to perfection and the pancetta added a nice salty touch. The sauce was also very flavorful and creamy. I will definitely b
Amisha Shrestha
[email protected]This recipe was a bit too complicated for me. I think I would prefer a simpler recipe next time.
Sphilile Prisca
[email protected]This dish was a bit too salty for my taste. I think I would use less pancetta next time. Otherwise, the dish was very flavorful and the parsnips were roasted to perfection.
Muhammad Sehran
[email protected]I'm not a big fan of parsnips, but I decided to try this recipe anyway. I was pleasantly surprised! The parsnips were roasted to perfection and had a slightly sweet flavor that I really enjoyed. The pancetta and sauce were also very flavorful. I will
Mustafa Surani
[email protected]This recipe was easy to follow and the dish turned out great! The parsnips were perfectly roasted and the pancetta added a nice crispy texture. The sauce was also very flavorful. I would definitely recommend this recipe.
Ashley Mikey Mel Grimes
[email protected]I made this dish last night and it was delicious! The parsnips were so flavorful and the pancetta added a nice salty touch. The sauce was also very flavorful and creamy. I will definitely be making this dish again.
Linet Mukundi
[email protected]This dish was a hit with my family! The combination of parsnips, pancetta, and tagliatelle was perfect. The parsnips were roasted to perfection and had a slightly sweet flavor that complemented the salty pancetta. The tagliatelle was cooked al dente