Parsnip and Pancetta Tagliatelle – We Heart Local BC

Parsnip and Pancetta Tagliatelle

Parsnip And Pancetta Tagliatelle

Recipe and photo courtesy of BCFresh
Sweet and earthy root vegetables combined with crisp pancetta create an incredible mouthwatering twist on the usual pasta main dish.


  • 3 cups (750 mL) BCfresh parsnips (about 1 lb/500 g), peeled and
  • finely diced
  • 2 cups (500 mL) BCfresh carrot (about 1/2 lb/250 g), peeled and
  • finely diced
  • 2 tbsp (30 mL) olive oil, divided
  • 2 1/2 oz (75 g) thinly sliced pancetta
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 cup (125 mL) dry white wine
  • 1/4 tsp (1 mL) each salt and pepper
  • Pinch hot pepper flakes
  • 1/2 lb (250 g) tagliatelle pasta
  • 1 cup (250 mL) grated Parmesan cheese
  • 1/4 cup (60 mL) chopped fresh parsley
  • 1 tbsp (15 mL) finely grated lemon zest
  • 4 tsp (20 mL) fresh lemon juice


  1. Heat 1 tbsp (15 mL) oil in large skillet set over medium-high heat; fry pancetta for 4 to 5 minutes or until crispy. Remove from pan and set aside. Add remaining oil to pan; sauté parsnips, carrot, onion and garlic, stirring often, for 5 to 6 minutes or until vegetables are lightly browned.
  2. Add wine, salt, pepper and hot pepper flakes; bring to boil. Reduce heat to medium-low and simmer for about 3 minutes or until vegetables are tender.
  3. Meanwhile, in large pot of boiling salted water, cook pasta for 7 to 8 minutes or until tender but firm. Reserve 1/2 cup (125 mL) pasta water. Drain pasta; toss with vegetable mixture, Parmesan cheese, parsley, lemon zest, lemon juice and reserved pasta water. Transfer to bowls and sprinkle with reserved pancetta.

Note: For a touch of smoky flavour, replace pancetta with bacon.

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