Orecchiette with Pancetta & Root Vegetables

Parsnips, carrots, and shallots give pasta a fresh, seasonal twist.
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Orecchiette with Pancetta & Root Vegetables

Recipe by Joe Piccirillo

Start to Finish: 25 minutes

Servings: 4


  • 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 fresh flatleaf parsley, for garnish


In pot of salted boiling water, cook pasta until al dente. Reserve 1 cup cooking water; drain pasta. In 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. Garnish.