Parsnip Pancetta Pasta with Parmesan Butter
Indulge in the rich, savory flavors of Parsnip Pancetta Pasta with Parmesan Butter, a comforting dish that combines creamy decadence with a touch of crispiness. This recipe features al dente pasta tossed in a luscious Parmesan-infused butter sauce, enriched with tender caramelized parsnips and the smoky crunch of crispy pancetta. The addition of heavy cream and freshly minced garlic creates a silky, flavorful base that clings perfectly to every strand of spaghetti, fettuccine, or linguine. Finished with a sprinkle of fresh parsley and extra Parmesan for a stunning garnish, this meal is perfect for an elegant dinner or a cozy weeknight treat. Quick to prepare in just 40 minutes, this dish is sure to become a favorite for lovers of rich, Italian-inspired comfort food.
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Recipe Information
Ingredients
- 12 oz pasta (spaghetti, fettuccine, or linguine)
- 4 oz pancetta, diced
- 2 parsnips, peeled and thinly sliced into matchsticks
- 5 tbsp unsalted butter
- 1 cup Parmesan cheese, finely grated
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain and set aside.
In a large skillet over medium heat, add the olive oil and diced pancetta. Cook, stirring often, until the pancetta is crispy and golden, about 5-7 minutes. Transfer the pancetta to a paper towel-lined plate, leaving the rendered fat in the skillet.
Add the parsnips to the skillet with the rendered pancetta fat. Cook over medium heat, stirring occasionally, until the parsnips are softened and caramelized, about 8-10 minutes. Add the minced garlic and sauté for 1 minute until fragrant.
Reduce the heat to low and stir in the butter, allowing it to melt completely. Pour in the heavy cream and 3/4 cup of the grated Parmesan cheese. Whisk until the sauce is smooth and creamy.
Add the cooked pasta to the skillet and toss to coat it evenly in the sauce. If the sauce is too thick, use the reserved pasta cooking water, adding a splash at a time, until the desired consistency is reached.
Stir in the cooked pancetta, season with salt and black pepper, and mix well. Taste and adjust seasoning as needed.
Divide the pasta among serving plates and sprinkle with the remaining Parmesan cheese. Garnish with chopped parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
3518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.8 g | 334% | |
| Saturated Fat | 141.7 g | 708% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 665 mg | 222% | |
| Sodium | 7791 mg | 339% | |
| Total Carbohydrate | 144.5 g | 53% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 10.1 g | ||
| Protein | 129.7 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2749 mg | 211% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1312 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
