Pasta with Pancetta, Parsnips, Parsley, and Parmesan
Try alliteration pasta! This pasta with pancetta, Parmesan, parsnips, and parsley is fun to say, and even better to eat!
I found this recipe quite awhile ago on Food Hunter’s Guide blog and printed it, placing it in my “to make” pile of recipes. Sometimes these recipes never make it into my kitchen, but this one has been on my mind and I knew I was going to have to make it.
It’s so good I know I’ll most likely be making it again. I made some changes to the recipe (as always) making it just a bit healthier in keeping with RachelCooks philosophy.
I added mushrooms, eliminated some fat, and eliminated all the butter. Paula Deen would be appalled but I think it’s better this way!
I think the idea of alliteration pasta is fun. Maybe you can come up with your own version!
About this pasta with pancetta
The tangy sweetness of the parsnips is such a good pairing with the crisp saltiness of the pancetta. The mushrooms are a great addition, too. Although, to be transparent, I think that mushrooms are a great addition to just about anything. Same goes with spinach. In fact, adding spinach to this pasta recipe is a great idea!
The pasta is easy to make. Get the water boiling for the pasta. Fusilli is great but any kind of pasta would work. Try whole wheat pasta, my family loves it!
Meanwhile, fry the pancetta in a large skillet until it’s golden and crisp. If there’s an excess of oil in the pan, remove some of it, leaving just enough to sauté the mushrooms and parsnips. Stir in the parsley.
Once the pasta has cooked, drain it, reserving some of the cooking water. Add the pasta to the pan with the pancetta, mushrooms, and parsnips, and toss lightly. Add some cooking water if needed to loosen the sauce.
Divide among four pasta bowls and sprinkle with Parmesan. So good and so easy! You can get the full recipe below.
Looking for more pasta?
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- One Pan Lemon Pasta with Sausage, Asparagus, and Dill
- Chicken Marsala Pasta — One Pan!
- Instant Pot Buffalo Chicken Pasta
- Instant Pot Pasta with Sausage, Spinach, and Tomatoes
- Fresh Tomato Cream Sauce with Angel Hair Pasta (Pink Pasta)
- Chicken and Kale Casserole with Whole Wheat Pasta
- 1 box (16 oz.) pasta fusilli (see note)
- 8 oz, pancetta, cut into 1/2 inch cubes
- 8 oz. parsnips, peeled, halved, and cut into 1/4 inch half moons
- 4 oz. white mushrooms, washed and thinly sliced
- Freshly ground black pepper to taste
- 1 bunch flat-leaf parsley, finely chopped to yield 1/4 cup
- Parmesan cheese, for serving
- In a large skillet, cook the pancetta over medium high heat until it is browned and the fat has been rendered, about 10 minutes. Drain off excess fat, if desired.
- Add the parsnips and mushrooms and saute over high heat without turning, until they are golden brown and slightly crispy, 5 to 6 minutes. Season, to taste, with salt and pepper, add the parsley, and cook 1 minute longer.
- Meanwhile, cook the pasta in boiling water until al dente. Drain the pasta, reserving some of the cooking water, and add the pasta to the pan with the pancetta and the parsnips. Toss over high heat to coat the pasta, adding pasta cooking water if necessary to loosen the sauce.
- Divide equally among 4 warmed pasta bowls, grate Parmesan cheese over the top of each bowl, and serve immediately.
- Use whatever pasta you like best. Whole wheat pasta would be fine, too.
- If desired, substitute thick cut bacon for the pancetta.
Nutrition Information:Yield: 4 Serving Size: 1 of 4
Amount Per Serving: Calories: 399Total Fat: 31gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 42mgSodium: 49mgCarbohydrates: 21gFiber: 3gSugar: 4gProtein: 9g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.