Despite suffering a cold and minor loss of appetite, I’ve been craving pasta. So I whipped up a dish to satisfy my hunger and utilize some ingredients in the kitchen, including whole durum wheat campanelle and produce from a recent Cal-Organic Farms delivery.
If you like sweet and savory entrées, I bet you will enjoy creamy pasta with bacon, leeks and roasted parsnips. Recipe creator Melissa Clark describes it as a cross between pasta carbonara and macaroni and cheese – and I agree. Each bite offers a pleasing contrast of flavors and textures.
True to Melissa’s word, this is the perfect meal to prepare in the middle of winter. Creamy pasta with bacon, leeks and roasted parsnips is quick and easy to cook, and the final product is pure comfort in a bowl.
Recipe adapted from The New York Times.
- 4 medium parsnips, peeled and cut into ½" pieces
- 1½ tablespoons olive oil
- sea salt and freshly ground black pepper, to taste
- 8 ounces campanelle or other short pasta
- 5 strips smoked bacon, cut into lardons
- 1 leek (white and light green parts only), quartered lengthwise, thinly sliced and rinsed
- ¾ cup heavy cream
- ⅔ cup grated Parmigiano-Reggiano cheese, plus more for garnish
- 2 tablespoons chopped fresh parsley, plus more for garnish
- Preheat oven to 400 degrees. Place parsnips on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Arrange parsnips in a single layer and bake for 25 minutes, stirring halfway through. Remove from the oven and set aside.
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and transfer to a large bowl.
- In a large fry pan, cook bacon on medium heat until fat renders and bacon crisps, about 5 minutes. Remove bacon from pan and set aside on paper towels to drain. Remove all but 1 tablespoon of fat from pan.
- Add leek and cook, stirring occasionally, until softened, about 5 minutes. Add heavy cream and ¾ of the cooked bacon and stir to combine. Cook, stirring occasionally, for 2 minutes.
- Add roasted parsnips, cooked pasta, Parmigiano-Reggiano cheese and parsley and stir gently to combine. Cook until heated through, 1-2 minutes.
- Season with salt and pepper to taste. Top with remaining bacon and additional Parmigiano-Reggiano cheese and parsley.
