Creamy Tagliatelle with parsnips and pancetta (carbonara style)
Portions:
20-25Preparation Time:
Cooking Time:
Ingredients
1.125 kg Tagliatelle (or other long pasta)
2 1/2 c (625 ml) mild pancetta, chopped
2/3 c (150 ml) olive oil
2 ½ c (625 ml) Arctic Gardens Diced Onions
5 c (1,250 ml) Arctic Gardens Parsnips Diced
3 1/2 c (875 ml) Arctic Gardens Carrots Diced
1 tbsp (15 ml) garlic, chopped
1 ½ c (375 ml) dry white wine
5 c (1,250 ml) 15% cooking cream
20 egg yolks
2 ½ c (625 ml) grated Parmesan
Salt and pepper to taste
Preparation
- Cook the pasta according to package instructions (ideally al dente). Drain and set aside 2 ½ cups (625 ml) of the cooking water. Set aside.
- Meanwhile, in a frying pan, brown the pancetta in oil. Add the onions and sweat for 3 to 5 minutes. Add carrots, parsnip and garlic. Sauté another 3 or 5 minutes, stirring frequently.
- Add the white wine and reduce until almost dry. Add the cream and 2 ½ cups (625 ml) of the pasta cooking water. Bring to a boil, reduce heat and simmer for 5 minutes. Season with salt and pepper to taste.
- In a bowl, combine egg yolks and Parmesan.
- Remove from heat, coat the pasta with the cream mixture and then add the egg yolk Parmesan mixture. Toss to coat the pasta. Correct the seasoning and serve immediately.
