Fettuccine with Parsnips and Pancetta
Thursday, 18 Dec 2008
I saw Mario Batali make his Black Pepper Tagliatelle with Parsnips and Pancetta on the Today Show the other morning and thought I’d try it out. I didn’t make my own tagiatelle as he did, but used store-bought fettuccine instead. The combination of flavors in this dish makes a good balance. The parsnips become a little sweet as they carmelize and taste great with the salty pancetta and fresh parsley. I tossed some Parmigiano Reggiano with the pasta in the pan and served it with a little on top as well.
Posted in Fast
Tagged with fettuccine, italian parsley, mario batali, pancetta, parmigiano reggiano, parsnips, quick dinner, tagliatelle
Tagged with fettuccine, italian parsley, mario batali, pancetta, parmigiano reggiano, parsnips, quick dinner, tagliatelle
You’re going to put Olive Garden out of business. lol!
omg too funny! i saw the same show and i made the other pasta he made on the show (the one with cauliflower). it was yummy!
That is so funny, Kathy! I wanted to make the other one, too — looked so good. I just thought Matt might be able to live with parsnips more than cauliflower — he’s not a big vegetable eater. He didn’t really eat the parsnips anyway, but I liked them.