Parsnip and Bacon Pasta

Salty bacon, sweet parsnip and fresh rosemary, all tossed through some buttery spaghetti. YUM! This parsnip and bacon pasta is a simple, yet perfect midweek dinner.

Tomorrow my baby turns 5!!!! Not sure where the time has gone! One minute he was so small I could hold him in one arm and now he is nearly as big as his brother. So just a quick post for me tonight as I am busy making brownies for him to take to Kindy and I still need to wrap his birthday presents. Last minute? That is when I am my most productive 😉

Do you remember my pantry clear out? And my great pasta discovery? (Read about it here.) Since then I have been trying to reduce the packets of pasta. Linguine was on a great special this week but I resisted the temptation and didn't throw a couple of packets into the trolley. I can tell you that was hard!!! 40% off my favourite brand and I didn't buy any! But something had to be done so in an attempt to make space we have been eating a lot of pasta. No problem there 😉

This parsnip and bacon pasta is an oldie, I think it is a Jamie Oliver recipe. I first had it when my friend Loz cooked it for us. After a day of Christmas shopping, we were only meant to be staying for a cup of coffee, then suddenly it was 8pm and the red wine was open. Sat in his kitchen we finished the bottle, opened a second and demolished platefuls of parsnip bacon pasta.

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Get the Recipe

Parsnip and Bacon Pasta

Claire | Sprinkle and Sprouts

A delicious and different pasta dish. This parsnip and bacon pasta is a quick and easy mid-week dinner.

5 from 2 votes

Print Recipe

Cook Time 20 minutes mins

Total Time 20 minutes mins

Servings 4

Ingredients

  

1x2x3x

• 200 g bacon (streaky bacon is best)
• 2 parsnips
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary
• 400 g dried spaghetti
• 20 g butter
• 1 clove of garlic
• 1 handful Parmesan cheese (grated)
• sea salt
• freshly ground black pepper

Instructions

 

• Chop the bacon into small chunks.
• Peel the parsnip and cut into small dice.
• Grate or chop the garlic until very small.
• Pour the oil into a large frying pan and once hot, fry your bacon over a low heat, so the fat melts. Continue cooking until it starts to crisp. Add the parsnip to the pan along with the rosemary and garlic.
• Place the frying pan over the lowest heat you can and leave to cook slowly whilst you cook the pasta as per the instructions on the packet.
• When the pasta is cooked remove 1 cup of the cooking water and then drain well.
• Tip the pasta into the parsnip mix, add the butter and parmesan, and then about ¼ of the reserved water.
• Stir everything together until you have a creamy, glossy sauce. If it looks a little dry then add more of the pasta water.
• Serve immediately with some extra parmesan.

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Nutrition is per serving

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