Main
Recipes
Tagliatelle with Pancetta and Parsnips (Mario Batali) Recipe

Tagliatelle with Pancetta and Parsnips (Mario Batali) Recipe

Posted by

Rate It!

Tagliatelle with Pancetta and Parsnips (Mario Batali)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 recipe basic pasta dough , recipe follows
kosher salt
1/4 lb pancetta , or good quality bacon, cut into 1/2-inch cubes
1 tbsp unsalted butter
1/2 lb parsnips, peeled, halved , and cut into 1/4-inch half moons (omit the thickest part of the ends)
freshly ground black pepper
1 bunch flat-leaf parsley, finely chopped to yield 1/4 cup
parmigiano-reggiano , for serving
3 cups unbleached all-purpose flour, plus more , as needed
4 extra-large eggs

Directions:

Roll out the pasta dough to the thinnest setting on a pasta machine. Cut the dough crosswise into 1/4-inch strips. 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.
Bring 6 quarts of water to a boil and add 2 tablespoons of 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. 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.
Cook the tagliatelle in the boiling water until tender yet al dente, about 2 minutes. 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.
Basic pasta dough:
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.
Start kneading the dough with both hands, primarily using the palms of your hands. 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. Roll and form as desired.
Note: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
Yield: 1 pound of pasta, about 4 servings

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	582.85 Kcal (2440 kJ)
Calories from fat	160.97 Kcal
		% Daily Value*
Total Fat	17.89g	28%
Cholesterol	216.31mg	72%
Sodium	560.92mg	23%
Potassium	469.16mg	10%
Total Carbs	82.25g	27%
Sugars	2.84g	11%
Dietary Fiber	5.65g	23%
Protein	21.59g	43%
Vitamin C	10mg	17%
Iron	6.3mg	35%
Calcium	92mg	9%

Amount Per 100 g
Calories	250.6 Kcal (1049 kJ)
Calories from fat	69.21 Kcal
		% Daily Value*
Total Fat	7.69g	28%
Cholesterol	93mg	72%
Sodium	241.17mg	23%
Potassium	201.72mg	10%
Total Carbs	35.36g	27%
Sugars	1.22g	11%
Dietary Fiber	2.43g	23%
Protein	9.28g	43%
Vitamin C	4.3mg	17%
Iron	2.7mg	35%
Calcium	39.6mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Buttermilk Mashed Potatoes

Kosher salt , to taste, Boiling potatoes , yukon gold and 5 more..
Herb and Onion Stuffing

Unsalted butter, Chopped onions (about 1 lb) and 9 more..
Swiss Potatoes Gratin

Butter, Red potatoes, thinly sliced, Ricotta cheese and 6 more..
Horseradish Corn on the Cob

Butter, softened, Salt, Ground black pepper and 4 more..
Maitre D' Hotel Butter

Butter, Salt, Pepper, Parsley, finely chopped, Lemon juice
Garlic Herb Butter

Butter, room temperature, Garlic clove, minced and 4 more..
Maitre D' Hotel Butter

Butter, Salt, Pepper, Chopped parsley, Lemon juice
Stuffed Flounder

Butter, divided, Tomato, chopped, Chopped celery and 7 more..

Recipe Tags

Weightwatchers Points

12.3

Points
15

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

Also Try

Tagliatelle with Prosciutto and Orange

Egg tagliatelle or fettuccine (preferably fresh) and 6 more..
Tagliatelle with Nettle and Pine Nut Sauce

Stinging nettles * (or use 1 1/2 qts. coarsely chopped mu... and 5 more..
Tagliatelle With Parmesan and Courgettes (Zucchini)

Olive oil, Garlic clove, finely chopped and 5 more..
Tagliatelle with Corn and Cherry Tomatoes (Anne Burrell)

Extra-virgin olive oil, Garlic , smashed and 8 more..

2 (1 Votes)
Mâche and Green Apple Salad with Pancetta and Almonds

White balsamic vinegar, Minced shallot, Grapeseed oil and 5 more..
Chicken with Pancetta and Figs

Olive oil, Vertically sliced onion and 13 more..
Polenta with Pancetta and Sage

Chopped pancetta (3 oz.) or bacon, Olive oil and 3 more..
Frittata with Pancetta and Mint

Olive oil and 7 more..
Penne with Pancetta and Mushrooms

Penne pasta, Pancetta bacon, diced, Butter and 5 more..
Linguine With Pancetta and Arugula

Olive oil, Chopped pancetta or 1/4 cup chopped bacon and 7 more..