For all those storage parsnips languishing in the back of your frige and that wonderful Woodbridge Farm bacon because, as Nick Kindelsperger observes
‘ … the fundamental property of the original Babbo dish remains the same: parsnips cooked in pork fat taste really good. They come out slightly sweet with a luscious, creamy texture. Whatever you do, don’t mess with that.’
Pasta with Parsnips and Bacon
1/4 pound bacon or pancetta, chopped into 1/4 inch dice
2 tablespoons unsalted butter
2 pounds parsnips, peeled, quartered lengthwise, and cut crosswise 1/4-inch-thick
8 ounces pasta (fresh pasta if you have it)
1/4 cup chopped parsley
Salt and pepper
Serve with: Grated parmesan
1. Bring a large pot of water to a boil. Meanwhile, add the chopped bacon to a large skillet over medium-high heat. Cook until the bacon is browned, stirring often, about 5 minutes. Remove the bacon with a slotted spoon and let drain on a couple paper towels. Pour off all but 2 tablespoons of the bacon fat.
2. Turn the heat to medium and add the butter to skillet with the bacon fat. Add the parsnips and cook for about 12 minutes, stirring often. They should be lightly browned and very tender. Turn off the heat.
3. Cook pasta according to the directions on the box to al dente. When done, reserve 2 cups of the cooking water and then add the pasta directly to the skillet with the parsnips. Turn heat to high and add about 1 1/2 cups of the cooking water, the bacon, and the parsley. Cook for 1 minute, stirring often. Add more of the cooking water if it looks too dry. Season with salt and pepper to taste.