Parsnip Pancetta Pasta With Parmesan Butter Recipes

Steps:

• 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.

Steps:

• Cook pancetta in a 12-inch heavy skillet over moderately high heat, stirring frequently, until browned, 5 to 6 minutes. Transfer pancetta with a slotted spoon to paper towels to drain.
• Reduce heat to moderate, then add butter to fat remaining in skillet and, when foam subsides, cook parsnips, stirring occasionally, until tender and lightly browned, about 12 to 14 minutes. Remove from heat.
• Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Reserve 2 cups pasta-cooking water, then drain pasta.
• Add pasta and 1 1/2 cups reserved cooking water to parsnips. Stir in pancetta and parsley and toss over moderately high heat 1 minute, adding more pasta-cooking water if necessary for sauce to lightly coat pasta. Season with salt and pepper.

Steps:

• In a large pan fry pancetta and rosemary in 2 tbl butter for two minutes.
• Add the garlic and parsnips and cook about three minutes until the pancetta starts to turn golden and the parsnips soften.
• Meanwhile, cook pasta and drain reserving about a cup of the cooking water.
• Mix the pasta with the parsnip & pancetta. Add the remaining butter and parmesan.
• Add a little of the cooking water to make the pasta creamy.

Steps:

• Heat the oil and butter in a frying pan over a medium heat, until the butter has melted and is sizzling, then fry the sage for a minute or so until darkened and slightly translucent. Transfer to a sheet of kitchen paper using a slotted spoon. Set aside.
• Fry the capers in the pan for 1-2 mins until puffed and crisp - be careful as they may spit. Transfer to the kitchen paper with the sage using a slotted spoon.
• Add the bacon or pancetta to the pan with a drizzle of oil, if the pan is dry. Fry until the fat has been rendered out and the bacon is just starting to colour. Add the parsnips and fry for about 5 mins until softened and turning golden at the edges.
• Cook the linguine in a pan of boiling water following pack instructions, or for about 8-9 mins, until just cooked.
• Meanwhile, pour the sherry over the parsnips and bacon, and simmer until the alcohol has almost entirely evaporated. Season with salt and a squeeze of lemon juice - only a few drops, so as not to overpower the dish. Season with a good grating of nutmeg, then stir in the parmesan. Add a ladleful of the pasta water to the pan and stir until you have a creamy sauce. Drain the pasta and set aside.
• Stir the crème fraîche into the sauce and simmer until slightly reduced. Add the fried capers, sage and the linguine, then toss to combine. Heat everything together for 1-2 mins, then remove from the heat, season well with black pepper, and divide between plates. Top with extra parmesan and a grating of orange zest, if you like.