Pasta with parsnips and bacon from A Good Appetite at The New York Times by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on December 03, 2018

    I almost never cook pasta, cream or bacon. However, our local Fresh Market had bacon on sale, so we felt obliged to buy some. Searching for bacon on EYB turned up this recipe. It was delicious! It was too much cholesterol for us, but we highly recommend it for anyone not concerned about that.

  • Astrid5555 on September 12, 2017

    I just love parsnips, so when I found a perfect bunch at the market I had to have them. Luckily my EYB search turned up this recipe, which was a winner! Apart from roasting the parsnips in the oven for 25 minutes, this pasta dish comes together quite quickly and is perfect for a weeknight dinner. Used lots of freshly ground Tellijerry pepper to cut through the richness of this pasta dish - perfect!

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