Tagliatelle with Roast Parsnips, Leeks, Bacon & Cream

I have made pasta dishes similar to this one before, but it occurred to me that you could add all sorts of different roast root vegetables, just to get even move goodness in your diet. Bacon and parsnips is a winning combination and along with the leeks, this made a really tasty dinner.

Tagliatelle with Roast Parsnips, Leeks, Bacon & Cream

Serves 2

Extra virgin olive oil

1 large parsnip

6 slices thin-cut smoked streaky bacon, cut into small strips

1 large leek or 2 small, white and pale-green parts only, halved lengthwise, shredded crosswise and washed

100mls double cream

125g Tagliatelle

Finely grated Parmesan or Grana Padano

Preheat the oven to 180C. Peel and cut the parsnip into 1cm cubes. Toss in a little olive oil, salt and pepper. Tip onto a lined roasting tray and cook in the oven for about 30 minutes or so until tender and golden brown. Stir once or twice to ensure even cooking.

Meanwhile heat some oil in a heavy bottomed saucepan over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. Add leeks and season with salt and freshly ground black pepper. Cook over a low heat for as long as possible, stirring often, until leeks first completely soften and then begin to caramelize. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Add the cream to the leeks and some of the pasta water so that you have a nice creamy consistency but not too dry. Check seasoning. Drain pasta and add to the leeks and bacon. Add the parmesan to taste and serve straight away.

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