Parsnip and Bacon Carbonara

Ingredients

Spaghetti

12 ounces

Bacon

6 ounces, diced

Parsnips

2 medium, peeled and sliced

Garlic

3 cloves, minced

Eggs

3 large

Parmesan cheese

1 cup, grated

Fresh parsley

1/4 cup, chopped

Salt

to taste

Black pepper

to taste

Instructions

1. In a large skillet, cook the diced bacon over medium heat until crispy, about 6-8 minutes. Remove the bacon from the skillet and set aside, leaving the rendered fat in the pan.
2. In the same skillet, add the sliced parsnips and minced garlic. Sauté until the parsnips are tender and lightly browned, about 8-10 minutes. Remove from heat and set aside.
3. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
4. In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and a generous pinch of salt and black pepper until well combined.
5. Return the skillet with the parsnips and garlic to low heat. Add the cooked spaghetti and bacon to the skillet, tossing to combine.
6. Quickly pour the egg and cheese mixture over the pasta, tossing continuously to coat the spaghetti evenly. If the mixture is too thick, add reserved pasta water, a little at a time, until you achieve a creamy consistency.
7. Remove from heat and garnish with chopped fresh parsley. Adjust seasoning with additional salt and pepper if needed.
8. Serve immediately and enjoy your delicious twist on carbonara!