Creamy Pasta with Bacon, Leeks and Roasted Parsnips
 
 
Makes 4 servings
Ingredients
  • 4 medium parsnips, peeled and cut into ½" pieces
  • 1½ tablespoons olive oil
  • sea salt and freshly ground black pepper, to taste
  • 8 ounces campanelle or other short pasta
  • 5 strips smoked bacon, cut into lardons
  • 1 leek (white and light green parts only), quartered lengthwise, thinly sliced and rinsed
  • ¾ cup heavy cream
  • ⅔ cup grated Parmigiano-Reggiano cheese, plus more for garnish
  • 2 tablespoons chopped fresh parsley, plus more for garnish
Instructions
  1. Preheat oven to 400 degrees. Place parsnips on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Arrange parsnips in a single layer and bake for 25 minutes, stirring halfway through. Remove from the oven and set aside.
  2. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and transfer to a large bowl.
  3. In a large fry pan, cook bacon on medium heat until fat renders and bacon crisps, about 5 minutes. Remove bacon from pan and set aside on paper towels to drain. Remove all but 1 tablespoon of fat from pan.
  4. Add leek and cook, stirring occasionally, until softened, about 5 minutes. Add heavy cream and ¾ of the cooked bacon and stir to combine. Cook, stirring occasionally, for 2 minutes.
  5. Add roasted parsnips, cooked pasta, Parmigiano-Reggiano cheese and parsley and stir gently to combine. Cook until heated through, 1-2 minutes.
  6. Season with salt and pepper to taste. Top with remaining bacon and additional Parmigiano-Reggiano cheese and parsley.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/creamy-pasta-with-bacon-leeks-parsnips/