By Reilly Meehan
Bacon and Parsnip Pasta
1 step
Prep:15minCook:10min
Rich and deep in flavor from the rendered bacon and parsnip with the perfect sweet/tart hit from apple and apple cider vinegar.
Updated at: Wed, 16 Aug 2023 16:02:13 GMT
Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
32
High
Nutrition per serving
Calories515.9 kcal (26%)
Total Fat20.2 g (29%)
Carbs65.2 g (25%)
Sugars7.4 g (8%)
Protein17.1 g (34%)
Sodium313 mg (16%)
Fiber5.3 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
-Cook your pasta in well salted water just until it is al dente and make sure to save about 1 cup of the cooking water.
-Render the bacon in a pot until crisp then add the grated parsnip. Cook on medium heat for about 2 minutes, stirring occasionally.
-Add the diced apple, the cooked pasta and about 1 cup of the cooking water (alternatively, you can use chicken or vegetable stock). Turn the heat to low and cook, stirring frequently, just until the parsnip is barely starting to become soft and fall apart. You want the parsnip to cook down and create the sauce but still leave a bit of texture in the dish.
-Adjust with more water or stock as needed to achieve a creamy pasta that is lightly dressed.
-Finish with the apple cider vinegar, 1/4 cup grated parmesan, 2 tablespoons chopped chive and black pepper. Stir this in well then plate in a large bowl and immediately top with more parmesan and chives.
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