Parsnip and Bacon Pasta

parsnip bacon pasta

Here’s a simple recipe for using parsnips, last Friday’s New Food. Normally I roast my parsnips in the oven, but here they’re pan-fried on the stove in bacon fat. The bacon is the key to this recipe. It flavors the parsnips, while forming a base for the simple butter and cheese sauce. Use plenty of freshly ground black pepper and extra cheese to garnish!

I like to use homemade pasta for this dish, but dry fettuccine or whatever pasta you have on hand will do.

Parsnip and Bacon Pasta

Yield: 1

Calories per serving: 457

Fat per serving: 16 g

Carbs per serving: 62 g

Protein per serving: 18 g

Parsnip and Bacon Pasta


  • 2 oz pasta, preferably homemade
  • 1/2 tbsp butter
  • 2 tbsp grated Parmesan
  • Freshly ground black pepper
  • 2 slices bacon, cut into 1/2-inch strips
  • 1 medium parsnip, peeled and sliced


  1. Place the cheese, butter and black pepper in a medium bowl.
  2. Put a pot of salted water on the stove to boil.
  3. Meanwhile, put a frying pan over medium heat and add the bacon. Cook until slightly crisp; remove to a bowl with a slotted spoon, leaving most of the fat in the pan.
  4. Put the pan back over the heat and turn it up to medium-high. Add the parsnips in a single layer, allowing them to brown and caramelize before turning. Season with salt and pepper. Add the bacon back to the pan and leave on low heat to keep warm.
  5. Add the pasta to the water and cook until al dente (if using fresh pasta, cook until the pasta floats). Drain, reserving 1/3 cup pasta water.
  6. Drizzle about half the pasta water into the bowl and stir with a spoon until the mixture forms a paste.
  7. Add the pasta, parsnips and bacon. Toss with tongs until the sauce coats the pasta, adding additional pasta water if necessary. Serve.

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