Feb 16, 2007
Creamy Parsnip Spaghetti
- 6 slices bacon
- 1/2 tsp dry thyme
- 2 cloves garlic, crushed
- 1 parsnip, peeled, and julienned fine
- salt, cracked pepper
- 1/2 lb spaghetti
- 1/4 cup light cream
- 1/2 cup grated parmesan
- Boil the spaghetti in salted water.
- Fry the bacon until crisp. Remove and drain on paper towel.
- Saute the garlic and the parsnip, and the thyme in the bacon drippings.
- Dice the bacon.
- Pour the cream into the pan with the parsnip. Stir to keep from burning.
- Season with cracked pepper.
- Toss the pasta with the sauce and mix in the bacon.
- Stir in the parmesan.
- Check the seasoning.
Very good. The parsnip is very mildly sweet and is a nice contrast to the bacon.