Tagliatelle with Pancetta and Parsnips

Name: Tagliatelle with Pancetta and Parsnips
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 4 extra larges eggs; 1 bunch flat-leaf parsley, finely chopped to yield 1/4 cup; 4 servings Kosher salt; 113 grams pancetta, or good quality bacon, cut into 1/2-inch cubes; 4 servings Parmigiano-Reggiano, for serving; 227 grams parsnips, peeled, halved, and cut into 1/4-inch half moons (omit the thickest part of the ends); 710 milliliters unbleached all-purpose flour, plus more, as needed; 1 Tbsp unsalted butter

Tagliatelle with Pancettan and Parsnips might be a good recipe to expand your main course repertoire. One serving contains 705 calories, 32g of protein, and 28g of fat. This recipe serves 4. Head to the store and pick up pepper, unbleached flour, butter, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Roll out the pasta dough to the thinnest setting on a pasta machine.

Ingredients you will need

Pasta Dough

Pasta

Roll

Equipment you will use

Pasta Machine

Cut the dough crosswise into 1/4-inch strips.

Ingredients you will need

Dough

Place the tagliatelle on a sheet tray that has been dusted with semolina flour, cover with a clean dish towel, and set aside until ready to use.

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Semolina Flour

Tagliatelle

Equipment you will use

Kitchen Towels

Bring 6 quarts of water to a boil and add 2 tablespoons of salt.

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Water

Salt

In a 12 to 14-inch saute pan, cook the pancetta over high heat until it is browned and the fat has been rendered, about 10 minutes.

Ingredients you will need

Pancetta

Equipment you will use

Frying Pan

Add the butter and parsnips and saute over high heat without shaking the pan too much until they are golden brown and slightly crispy, 5 to 6 minutes. Season, to taste, with salt and pepper, add the parsley, and cook 1 minute longer.

Ingredients you will need

Salt And Pepper

Parsnip

Parsley

Butter

Equipment you will use

Frying Pan

Cook the tagliatelle in the boiling water until tender yet al dente, about 2 minutes.

Ingredients you will need

Tagliatelle

Water

Drain the pasta, reserving some of the cooking water, and add the pasta to the pan with the pancetta and the parsnips. Toss over high heat to coat the pasta, adding pasta cooking water if necessary to keep the sauce form getting too tight. Divide equally among 4 heated pasta bowls, grate Parmigiano-Reggiano over the top of each bowl, and serve immediately.

Ingredients you will need

Parmigiano Reggiano

Pancetta

Parsnip

Pasta

Sauce

Water

Equipment you will use

Bowl

Frying Pan

Mound 3 cups of flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Egg

Equipment you will use

Cutting Board

Start kneading the dough with both hands, primarily using the palms of your hands.

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Dough

Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature.

Ingredients you will need

Dough

All Purpose Flour

Wrap