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

Parsnip and Pancetta Tagliatelle

BCfresh Kitchen
Sweet and earthy root vegetables combined with crisp pancetta create an incredible mouthwatering twist on the usual pasta main dish.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 6

Ingredients
  

  • 3 cups 750 mL BCfresh parsnips (about 1 lb/500 g), peeled and
  • finely diced
  • 2 cups 500 mL BCfresh carrot (about 1/2 lb/250 g), peeled and
  • finely diced
  • 2 tbsp 30 mL olive oil, divided
  • 2 1/2 oz 75 g thinly sliced pancetta
  • 1 onion thinly sliced
  • 2 cloves garlic minced
  • 1/2 cup 125 mL dry white wine
  • 1/4 tsp 1 mL each salt and pepper
  • Pinch hot pepper flakes
  • 1/2 lb 250 g tagliatelle pasta
  • 1 cup 250 mL grated Parmesan cheese
  • 1/4 cup 60 mL chopped fresh parsley
  • 1 tbsp 15 mL finely grated lemon zest
  • 4 tsp 20 mL fresh lemon juice

Instructions
 

  • 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.
  • 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.
  • 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

For a touch of smoky flavour, replace pancetta with bacon.