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Parsnip and Pancetta Tagliatelle

Sweet and earthy root vegetables combined with crisp pancetta create an incredible mouthwatering twist on the usual pasta main dish.

Parsnip and Pancetta Tagliatelle
Serves 6
Sweet and earthy root vegetables combined with crisp pancetta create an incredible mouthwatering twist on the usual pasta main dish.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 3 cups (750 mL) BCfresh parsnips (about 1 lb/500 g), peeled and
  2. finely diced
  3. 2 cups (500 mL) BCfresh carrot (about 1/2 lb/250 g), peeled and
  4. finely diced
  5. 2 tbsp (30 mL) olive oil, divided
  6. 2 1/2 oz (75 g) thinly sliced pancetta
  7. 1 onion, thinly sliced
  8. 2 cloves garlic, minced
  9. 1/2 cup (125 mL) dry white wine
  10. 1/4 tsp (1 mL) each salt and pepper
  11. Pinch hot pepper flakes
  12. 1/2 lb (250 g) tagliatelle pasta
  13. 1 cup (250 mL) grated Parmesan cheese
  14. 1/4 cup (60 mL) chopped fresh parsley
  15. 1 tbsp (15 mL) finely grated lemon zest
  16. 4 tsp (20 mL) fresh lemon juice
Instructions
  1. Heat 1 tbsp (15 mL) oil in large skillet set over medium-high heat; fry pancetta for 4 to 5 minutes or until crispy. Remove from pan and set aside. Add remaining oil to pan; sauté parsnips, carrot, onion and garlic, stirring often, for 5 to 6 minutes or until vegetables are lightly browned.
  2. Add wine, salt, pepper and hot pepper flakes; bring to boil. Reduce heat to medium-low and simmer for about 3 minutes or until vegetables are tender.
  3. Meanwhile, in large pot of boiling salted water, cook pasta for 7 to 8 minutes or until tender but firm. Reserve 1/2 cup (125 mL) pasta water. Drain pasta; toss with vegetable mixture, Parmesan cheese, parsley, lemon zest, lemon juice and reserved pasta water. Transfer to bowls and sprinkle with reserved pancetta.
Notes
  1. For a touch of smoky flavour, replace pancetta with bacon.
BCfresh Vegetables http://bcfresh.ca/

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