Black Pepper Tagliatelle With Parsnips And Pancetta Recipes

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TAGLIATELLE WITH PARSNIPS AND PANCETTA (ADAPTED FROM BABBO)



Tagliatelle with Parsnips and Pancetta (Adapted from Babbo) image

Categories     Dairy     Pasta     Pork     Vegetable     Dinner     Parsnip     Fall     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

1/4 lb sliced pancetta, coarsely chopped
2 tablespoons unsalted butter
2 lb parsnips, peeled, quartered lengthwise, cored, then cut crosswise into 1/4-inch-thick pieces
8 oz dried egg fettuccine or taglierini
1/4 cup chopped fresh flat-leaf parsley
Accompaniment: grated Parmigiano Reggiano

Steps:

  • Cook pancetta in a 12-inch heavy skillet over moderately high heat, stirring frequently, until browned, 5 to 6 minutes. Transfer pancetta with a slotted spoon to paper towels to drain.
  • Reduce heat to moderate, then add butter to fat remaining in skillet and, when foam subsides, cook parsnips, stirring occasionally, until tender and lightly browned, about 12 to 14 minutes. Remove from heat.
  • Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Reserve 2 cups pasta-cooking water, then drain pasta.
  • Add pasta and 1 1/2 cups reserved cooking water to parsnips. Stir in pancetta and parsley and toss over moderately high heat 1 minute, adding more pasta-cooking water if necessary for sauce to lightly coat pasta. Season with salt and pepper.

BLACK PEPPER TAGLIATELLE WITH PARSNIPS AND PANCETTA



Black Pepper Tagliatelle with Parsnips and Pancetta image

This recipe is one of the signature dishes in Mario Batali's "The Babbo Cookbook."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

Semolina flour, for baking sheet
Black Pepper Pasta
Coarse salt
1 tablespoon olive oil
1/4 pound pancetta or slab bacon, cut into 1/2-inch cubes
2 tablespoons unsalted butter
1/2 pound parsnips, peeled, halved lengthwise, and cut into 1/4-inch half-moons
Freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
1 bunch flat-leaf parsley leaves, finely chopped (about 1/4 cup), plus more for serving

Steps:

  • Lightly dust 2 baking sheets with semolina; set aside. Cut pasta dough into 2-inch pieces. Roll each piece of dough through the pasta machine from the thickest to the thinnest setting. Transfer dough to one of the prepared baking sheets. Let dough dry, 2 to 3 minutes. Roll up each piece, and cut crosswise into 1/4-inch-wide strips. Place the tagliatelle onto a second prepared baking sheet, cover with a clean kitchen towel; set aside.
  • Bring 6 quarts water to a boil in a large pot and add 2 tablespoons salt.
  • In a large skillet, heat oil over medium-high heat. Add pancetta, and cook until brown and fat has rendered, about 10 minutes. With a slotted spoon, remove pancetta to a paper towel-lined plate; set aside. To the pan, add butter and melt. Add parsnips. Cook, over high heat, without shaking the pan too much, until golden brown and slightly crispy, 5 to 6 minutes. Season with salt and pepper.
  • To the boiling water, add tagliatelle, and cook until al dente, about 2 minutes. Add 1/4 cup cooking liquid to parsnips, and continue to cook for 1 minute. Drain pasta, and add to the pan with parsnips. Cook over high heat, tossing to coat pasta. Add Parmigiano-Reggiano, and toss to coat. Stir in parsley. Divide equally between warm plates. Sprinkle additional Parmigiano-Reggiano and parsley over pasta. Serve immediately.

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