Ingredients

The following ingredients have 2 Servings
  • 3 medium parsnips (3/4 pound), peeled and cut into 1/2-inch pieces
  • 1 1/2 tablespoons extra-virgin olive oil, more for drizzling
  • Kosher salt and black pepper, as needed
  • 1/2 pound dried campanelle or farfalle pasta
  • 1/4 pound bacon, diced
  • 1 medium leek, thinly sliced
  • 3/4 cup heavy cream
  • 2/3 cup grated Parmesan cheese
  • 2 tablespoons chopped parsley

Instruction

  • Heat oven to 400 degrees. Toss parsnips with oil and season with salt and pepper. Roast, tossing occasionally, until parsnips are golden and tender, about 25 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until 1 minute before it’s al dente. Drain.
  • In a large skillet over medium-high heat, brown the bacon until crisp, about 5 minutes; use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Discard all but 1 tablespoon of fat from the pan.
  • Return skillet to heat and add leeks. Cook in remaining bacon fat until softened, about 5 minutes. Stir in heavy cream and cooked bacon. Simmer mixture until slightly thickened, 2 to 3 minutes.
  • Stir in pasta, parsnips and cheese. Simmer until heated through and cheese is melted, then remove from heat. Season with salt and pepper; toss with parsley. Serve drizzled with olive oil, with plenty of black pepper on top.