Forget your preconceptions about parsnips – this isn't your grandma's boiled vegetable side dish. This recipe, inspired by the culinary genius of Gennaro Contaldo, elevates the humble parsnip to new heights, transforming it into a surprisingly sophisticated and utterly delicious pasta sauce. The sweetness of roasted parsnips perfectly complements the salty, savory crunch of pancetta, creating a flavour combination that's both comforting and exciting. Imagine tender tagliatelle coated in a creamy, nutty sauce, punctuated by bursts of perfectly rendered pancetta.
This isn't just a pasta recipe; it's an experience. The earthy sweetness of the parsnips, the rich depth of the pancetta, and the satisfying chew of the pasta combine to create a symphony of textures and tastes. Ready to embark on this culinary journey? Let's dive into the step-by-step instructions to make this unforgettable Parsnip and Pancetta Tagliatelle.
Tools Needed
- Pan
- Knife
- Cutting board
Ingredients
- Parsnips
- Red Onions
- Chili
- Parmesan Cheese
- Pancetta
- Butter: knob
- Olive Oil
- Tagliatelle Pasta
- Water
- Salt
- Pepper
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Remove the rind from the pancetta and cut it into small strips.
- Cut the parsnips in half, then into small strips.
- Finely slice the red onions.
Step 2. Cook the Parsnips and Pancetta
- In a pan, melt butter and olive oil over medium heat. Add the pancetta and cook until slightly softened, not crispy.
- Add the parsnips, red onions, and chili to the pan. Stir and cook for a few minutes.
- Add a little water to the pan and simmer until the parsnips are tender.
- Season with salt and pepper.
Step 3. Cook and Combine the Pasta
- Cook the tagliatelle pasta according to package directions.
- Drain the pasta and add it to the pan with the parsnip mixture.
- Stir in grated parmesan cheese.
- Add a little more chili if desired.
Step 4. Serve
- Serve immediately.
Read more: Easy Basil Pesto Pasta: Simple, Cheap, & Delicious Recipe
Tips
- Use local pancetta if possible, but any pancetta will work.
- Don't overcook the pancetta; it should be soft, not crispy.
- Don't add too much salt, as the pancetta is already salty.
Nutrition
- N/A
FAQs
1. Can I substitute the pancetta?
Yes! Guanciale or even streaky bacon will work well, though the flavour profile will be slightly different. Pancetta offers the best balance of saltiness and sweetness.
2. What kind of tagliatelle should I use?
Fresh pasta is ideal, but dried tagliatelle will also work. Just be sure to cook it according to the package instructions.
3. Can I make this recipe ahead of time?
The parsnip sauce can be made a day in advance and reheated gently. It's best to cook the pasta fresh, though, to avoid it becoming mushy.
This Parsnip and Pancetta Tagliatelle recipe is a testament to the magic of simple ingredients elevated by thoughtful preparation. The result is a dish both comforting and elegant, perfect for a weeknight dinner or a special occasion. Enjoy the delicious reward of your culinary efforts!