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.


Reader's Comments

  1. You’re going to put Olive Garden out of business. lol!

  2. 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!

  3. 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.

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