“The tagliatelle with parsnips and pancetta at Babbo is a wonder,” says Aleksandra Crapanzano of New York, New York. ” I would be thrilled to have the recipe.”
A good substitute for the homemade
tagliatelle used at Babbo is dried egg
fettuccine or taglierini—we particularly like the Cipriani brand.
Active time: 20 min Start to finish: 20 min
Makes 4 servings.
- 1/4lb sliced pancetta, coarsely chopped
- 2tablespoons unsalted butter
- 2lb parsnips, peeled, quartered lengthwise, cored, thencut crosswise into1/4-inch-thick pieces
- 8oz dried egg fettuccine or taglierini
- 1/4cup chopped freshflat-leaf parsleyaccompaniment: grated parmigiano reggiano
DIRECTIONS Cook pancetta in a 12-inch heavy skillet over moderately high heat, stirring frequently, until browned,5 to 6 minutes. Transfer pancetta witha slotted spoon to paper towels todrain.
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, about12 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.