Parsnip Pancetta Pasta With Parmesan Butter Recipes

FRESH PASTA WITH PARMESAN BUTTER SAUCE

Steps:

• For the pasta: You can prepare the dough either using a stand mixer or by hand.
• Using a stand mixer: In the bowl of a stand mixer fitted with the hook attachment, add the flours and mix to combine. Add the eggs and mix on medium speed until the dough come together and forms a ball. If the dough is dry, add a little water, 1 teaspoon at a time. Reduce the speed to low and mix until the dough is smooth, about 6 minutes. Wrap the dough with plastic wrap or a damp towel. Let it sit at room temperature for about 30 minutes.
• By hand: On a wooden table or in a bowl, create a volcano shape with the flours. Then make a large hole in the middle. Break the eggs inside of the volcano. Whip the eggs with a fork to create a uniform color (until you can't see the difference between egg yolk and egg white). Then, little by little with the tips of your fork, start to incorporate the flour, starting from the center and moving out (never break or pass beyond the volcano). If the dough is dry, add a little water, 1 teaspoon at a time. When the mixture is uniform, use your hands and knead the dough until smooth. Wrap the dough with plastic wrap or a damp towel. Let it sit for about 30 minutes.
• Flour the table and roll out the dough until very thin (until you can just see your hands through the dough). For pappardelle, roll the dough up into a log, lightly flouring the dough as you roll it. Slice into about 1-inch-thick slices. Unroll the slices and lay out the strips flat onto a floured sheet tray until ready to cook.
• For the sauce: When ready to cook the pasta, bring a pot of water to a boil and add salt. Cook the pasta for 3 minutes.
• Meanwhile, in a pan, bring the vegetable stock to a simmer. Add the butter and cooked pasta. Season it with freshly milled black pepper and salt. At the very end, add the Parmigiano-Reggiano little by little, stirring it in as you go. Garnish with fresh herbs and more cheese.

PANCETTA PASTA (EASY 4 INGREDIENT RECIPE)

Steps:

• Boil water in a large pot, adding plenty of salt (it should taste like sea water) when it comes to a boil.
• Then add the pasta and cook as directed.
• While the pasta is cooking, sauté the pancetta in a large pan with a tablespoon of extra virgin olive oil.
• Cook for a few minutes, turning so they cook evenly, then turn off the burner.
• When the pasta is almost ready, use a strainer spoon to remove the pasta and place it directly into the pancetta in the pan, OFF THE HEAT. Do not drain the pasta and do not throw away the water.
• Continue until all the pasta is in the pancetta pan, then add the grated cheese.
• Stir, and add the parsley and some pasta water as needed. It will form a bit of a creamy sauce.
• When everything is mixed well, serve immediately with extra Parmigiano Reggiano cheese on top.

CREAMY PARMESAN BAKED PASTA

Steps:

• Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with butter; set aside.
• Bring a pot of water to a boil and salt generously. Cook the pasta according to the package directions for al dente. Drain, transfer to a large bowl and set aside.
• Meanwhile, mix together the panko, oil, 1 cup of the Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl; set aside.
• Melt the butter in a medium saucepan over medium-high heat. Add the pancetta and cook, stirring frequently, until golden and crispy, about 8 minutes. Use a slotted spoon to transfer the pancetta to the bowl with the breadcrumb mixture and stir to combine.
• Heat the saucepan with the drippings over medium-high heat. Whisk in the flour and cook until smooth, about 2 minutes. Slowly add the milk and cream, whisking to avoid lumps, and bring to a simmer. Cook until thickened, about 3 minutes. Turn off the heat and whisk in the peas, remaining 2 cups Parmesan, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
• Pour the sauce over the pasta and stir to combine. Transfer to the prepared baking dish and sprinkle with the breadcrumb mixture. Bake until golden and bubbly, about 10 minutes. Let sit for 5 minutes, then sprinkle with additional Parmesan before serving.

PASTA WITH BROWN BUTTER AND PARMESAN

Steps:

• Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta, but don't shake it fully dry.
• In a skillet or Dutch oven large enough to hold the pasta (and preferably with a light-colored bottom so you can see the butter solids brown), melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it does not burn. If it does, start over.) Remove from heat immediately.
• Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted. Stir in pasta water, 1 tablespoon at a time, until the pasta is glossy with sauce (you probably won't need the full 1/2 cup).
• Serve with black pepper and more Parmesan on top.

PASTA PANCETTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.
• Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.

CREAMY PARMESAN PANCETTA PASTA

Steps:

• Cook pasta according to directions and drain.
• Meanwhile, saute pancetta and garlic in olive oil over medium heat.
• Reduce heat and add cream and sage.
• Stir and pour sauce over linguini and sprinkle with Parmesan cheese before serving.

TAGLIATELLE WITH PARSNIPS AND PANCETTA (ADAPTED FROM BABBO)

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.

SAGE, BACON & PARSNIP LINGUINE

Steps:

• Heat the oil and butter in a frying pan over a medium heat, until the butter has melted and is sizzling, then fry the sage for a minute or so until darkened and slightly translucent. Transfer to a sheet of kitchen paper using a slotted spoon. Set aside.
• Fry the capers in the pan for 1-2 mins until puffed and crisp - be careful as they may spit. Transfer to the kitchen paper with the sage using a slotted spoon.
• Add the bacon or pancetta to the pan with a drizzle of oil, if the pan is dry. Fry until the fat has been rendered out and the bacon is just starting to colour. Add the parsnips and fry for about 5 mins until softened and turning golden at the edges.
• Cook the linguine in a pan of boiling water following pack instructions, or for about 8-9 mins, until just cooked.
• Meanwhile, pour the sherry over the parsnips and bacon, and simmer until the alcohol has almost entirely evaporated. Season with salt and a squeeze of lemon juice - only a few drops, so as not to overpower the dish. Season with a good grating of nutmeg, then stir in the parmesan. Add a ladleful of the pasta water to the pan and stir until you have a creamy sauce. Drain the pasta and set aside.
• Stir the crème fraîche into the sauce and simmer until slightly reduced. Add the fried capers, sage and the linguine, then toss to combine. Heat everything together for 1-2 mins, then remove from the heat, season well with black pepper, and divide between plates. Top with extra parmesan and a grating of orange zest, if you like.

PASTA WITH PARSNIPS AND BACON

Steps:

• Heat oven to 400 degrees. Toss parsnips with oil and season with salt and pepper. Roast, tossing occasionally, until parsnips are golden and tender, about 25 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until 1 minute before it's al dente. Drain.
• In a large skillet over medium-high heat, brown the bacon until crisp, about 5 minutes; use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Discard all but 1 tablespoon of fat from the pan.
• Return skillet to heat and add leeks. Cook in remaining bacon fat until softened, about 5 minutes. Stir in heavy cream and cooked bacon. Simmer mixture until slightly thickened, 2 to 3 minutes.
• Stir in pasta, parsnips and cheese. Simmer until heated through and cheese is melted, then remove from heat. Season with salt and pepper; toss with parsley. Serve drizzled with olive oil, with plenty of black pepper on top.

BLACK PEPPER TAGLIATELLE WITH PARSNIPS AND PANCETTA

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.

PARMESAN PASTA

Steps:

• Cook spaghetti in large saucepan as directed on package; drain. Cover to keep warm.
• Melt butter in same pan on medium heat. Add garlic; cook and stir until tender. Add spaghetti; toss to coat.
• Add cheese; mix lightly. Top with tomatoes and parsley.

ONE POT GARLIC PARMESAN PASTA RECIPE BY TASTY

Steps:

• Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
• Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
• Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
• Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
• Serve immediately, and top with parsley.
• Enjoy!

PARSNIP & PANCETTA PASTA WITH PARMESAN & BUTTER

Steps:

• In a large pan fry pancetta and rosemary in 2 tbl butter for two minutes.
• Add the garlic and parsnips and cook about three minutes until the pancetta starts to turn golden and the parsnips soften.
• Meanwhile, cook pasta and drain reserving about a cup of the cooking water.
• Mix the pasta with the parsnip & pancetta. Add the remaining butter and parmesan.
• Add a little of the cooking water to make the pasta creamy.