- 3 medium parsnips (3/4 pound), peeled and cut into 1/2-inch pieces
- 1 ½ tablespoons extra-virgin olive oil, more for drizzling
- Kosher salt and black pepper, as needed
- ½ pound dried campanelle or farfalle pasta
- ¼ pound bacon, diced
- 1 medium leek, thinly sliced
- ¾ cup heavy cream
- ⅔ cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- Heat oven to 400 degrees. Toss parsnips with oil and season with salt and pepper. Roast, tossing occasionally, until parsnips are golden and tender, about 25 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until 1 minute before it’s al dente. Drain.
- In a large skillet over medium-high heat, brown the bacon until crisp, about 5 minutes; use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Discard all but 1 tablespoon of fat from the pan.
- Return skillet to heat and add leeks. Cook in remaining bacon fat until softened, about 5 minutes. Stir in heavy cream and cooked bacon. Simmer mixture until slightly thickened, 2 to 3 minutes.
- Stir in pasta, parsnips and cheese. Simmer until heated through and cheese is melted, then remove from heat. Season with salt and pepper; toss with parsley. Serve drizzled with olive oil, with plenty of black pepper on top.