MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pasta w/Parsnips & Bacon
Categories: Vegetables, Pork, Dairy, Cheese, Herbs
Yield: 2 servings

3 md Parsnips; peeled, io 1/2"
- pieces
1 1/2 tb Extra-virgin olive oil; more
- for drizzling
Salt & black pepper; as
- needed
1/2 lb Dried campanelle or farfalle
- pasta
1/4 lb Bacon, diced
1 md Leek; thin sliced
3/4 c Heavy cream
1/3 c Grated Parmesan cheese
2 tb Chopped parsley

Set oven @ 400-|F/205-|C.

Toss parsnips with oil and season with salt and pepper.
Roast, tossing occasionally, until parsnips are golden
and tender, about 25 minutes.

Meanwhile, bring a large pot of salted water to a boil.

Cook pasta according to package instructions until 1
minute before itrCOs al dente. Drain.

In a large skillet over medium-high heat, brown the
bacon until crisp, about 5 minutes; use a slotted spoon
to transfer bacon to a paper-towel-lined plate to drain.
Discard all but 1 tablespoon of fat from the pan.

Return skillet to heat and add leeks. Cook in remaining
bacon fat until softened, about 5 minutes. Stir in heavy
cream and cooked bacon. Simmer mixture until slightly
thickened, 2 to 3 minutes.

Stir in pasta, parsnips and cheese. Simmer until heated
through and cheese is melted, then remove from heat.
Season with salt and pepper; toss with parsley. Serve
drizzled with olive oil, with plenty of black pepper on
top.

By: Melissa Clark

Yield: 2 servings

RECIPE FROM: https://cooking.nytimes.com

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