Parsnip Spaghetti All'Amatriciana

prep time

20 minutes

cook time

1 hour

servings

4
The parsnip noodles' nutty flavor enhances the sweetness of the guanciale (or pancetta) in this classic Italian pasta dish. Not only do the parsnips lighten this dish up, but they add more flavor and nutrients.

ingredients

1/2 tablespoon extra virgin olive oil
4 ounces pancetta, or guanciale, cut into 1/4" strips
1 medium onion, chopped
1/2 teaspoon red pepper flakes
1 (28 ounce) can Tuttorosso® Diced Tomatoes in rich tomato juice, pureed with juices
Salt to taste
4 parsnips, at least 1 1/2" in diameter
grated Pecorino Romano cheese, finely grated

instructions

  • Place a large pot over medium heat and add in the olive oil. Add in the pancetta and cook until brown and crispy, about 5-7 minutes. Reserve 1 tablespoon of the meat – set aside in a small bowl. Add in the onions and red pepper flakes; cook for 3-5 minutes or until onions are translucent.
  • Add in the tomatoes and raise the heat to medium-high and bring to a boil. Season with salt, reduce to a simmer at low heat and let cook for 30 minutes.
  • Meanwhile, peel and spiralize the parsnips, using Blade C.
  • After the sauce has cooked for 30 minutes, add in the parsnip noodles, toss to combine thoroughly and let cook for 10 minutes or until parsnips are al dente.
  • Divide the parsnip noodle mixture into bowls and garnish with cheese and the reserved meat.
How to spiralize veggies without a spiralizer

nutrition

  • Calories:
    280
    |
  • Fats:
    13.0
    g
    |
  • Trans Fats:
    0
    g
    |
  • Cholesterol:
    30
    mg
    |
  • Sodium:
    1200
    mg
    |
  • Carbohydrate:
    32
    g
    |
  • Fiber:
    7
    g
    |
  • Protein:
    11
    g
    |
  • Vitamin A:
    20
    %
    |
  • Vitamin C:
    50
    %
    |
  • Calcium:
    25
    %
    |
  • Iron:
    8
    %

  • TUT_ParsnipSpagAmatriciana

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