Categories: Pasta

Ingredients

• 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

Directions

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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