Orecchiette with Pancetta and Root Vegetables

(from castro15’s recipe box)

Categories: Pasta


  • 12 oz. orecchiette
  • 6 oz. chopped pancetta
  • 2 tbsp. olive oil
  • 1 1/2 cups each thinly sliced parsnips and carrots
  • 1 shallot, sliced
  • 1 cup grated fontina
  • Chopped parsley, for garnish


  1. In a pot of salted boiling water, cook pasta until al dente Reserve 1 cup cooking water; drain pasta. In a large skillet, cook pancetta in oil over medium-high heat for 4 minutes. Add parsnips, carrots and shallot; stir until softened, 3 minutes. Add pasta, cooking water, and cheese; toss over high heat until creamy, 2 minutes.

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