After the great success of my leek carbonara, I thought I would try it with parsnips. I love how you can swap out things seasonally but keep the same recipe. After tweaking a few things, it turned out great. In fact, pretty delicious in all honesty. Roasted garlic gives it a lovely intense flavour, just remember to brush your teeth after! Pasta really is a delight isn’t it, I mean especially drenched in cheese.
The crumb topping has had a little edit, as I have taken out the meat. Alas, you can put this back in if you wish. I didn’t roast the parsnips, I simply popped them in boiling water for ten minutes. But if you wanted more of a sweet, nutty taste, then that would be delicious too.
Parsnip Spaghetti Carbonara
Prep time: 12 mins
Cook time: 20 mins
- 2 Parsnips, chopped into matchsticks
- 25g Parmesan cheese
- 3 egg yolks
- 1 piece of bread, blitzed in to breadcrumbs
- 1 tsp salt, pinch of black pepper
- 8 garlic cloves
- Drizzle of olive oil
- 1tsp chilli flakes
- 200g wholewheat spaghetti pasta
- Set the oven to 200c, pop 6 garlic cloves with the skin still on but tops chopped off on a baking tray and drizzle with a little oil. If choosing to roast your parsnips, split them into 4 parts length ways and then halve those sections. Cook for 20 minutes. Setting a timer for 15 minutes, so you can pop your crumb in for the last 5 of them.
- Whilst your garlic is in the oven, set a pan of water on to boil. Once boiling, add pasta. Then five minutes later, add chopped parsnips. With the pasta cooking for 15 minutes and the parsnips for 10.
- For crumb, add bread, salt, chilli flakes, a drizzle of oil and two garlic cloves to a food processor. Blitz to a crumb and pop in the oven flat on a baking tray for 5 minutes.
- Once garlic is cooked, squeeze out and mash with a fork. Drain pasta, quickly add garlic, egg yolks and grated Parmesan cheese. Mix to combine and fully coat umtil you have a gorgeous carbonara sauce.
- Serve with a decent amount of crumb and a sprinkle of Parmesan cheese. Season to taste.