Black pepper tagliatelle with parsnips and pancetta

By lisalang

Ingredients

• • Black pepper pasta dough
• • Kosher salt
• • 1/4 pound pancetta or slab bacon, cut into 1/2 -inch cubes
• • 1 tablespoon unsalted butter
• • 1/2 pound parsnips, peeled, halved, and cut into 1/4 inch half-moons
• • Freshly ground black pepper
• • 1 bunch of flat-leaf parsley, finely chopped to yield 1/4 cup
• • Parmigiano-Reggiano, for serving

Details

Servings 4

Preparation

Step 1

Bring 6 quarts of water to a boil and add 2 tablespoons of salt

In a 12- to 14-inch sauté pan, cook the pancetta over high heat until it is browned and the fat has been rendered, about 10 minutes. With a slotted spoon, remove the pancetta to a plate lined with paper towels and set aside. Add the butter and parsnips and sauté over high heat without shaking the pan too much until they are golden brown and slightly crispy, 5 to 6 minutes. Season with salt and pepper, add the parsley, and cook 1 minute longer.

Cook the tagliatelle in the boiling water until tender yet al dente, about 2 minutes. Drain the pasta, reserving some of the cooking water, and add the pasta to the pan with the parsnips and pancetta. Toss over high heat to coat the pasta, adding pasta cooking-water if necessary to keep the sauce from getting too tight. Divide equally among four heated pasta bowls, grate Parmigiano-Reggiano over each bowl, and serve immediately.

Basic pasta dough