Creamy Pasta With Parsnips, Leeks and Bacon

Ingredients

• 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 (any pasta with ruffles)
• ¼ pound thick cut bacon, diced
• 1 medium leek, washed and thinly sliced into half moons
• ¾ cup heavy cream
• ⅔ cup grated or shaved Parmesan cheese
• 2 tablespoons chopped parsley

Instructions

1. Heat oven to 400 degrees. 
2. Toss parsnips with oil and season with salt and pepper. Roast, tossing occasionally, until parsnips are golden and tender, about 30 minutes.
3. 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.
4. 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.
5. Return skillet to heat and add leeks. Cook in remaining bacon fat until softened, about 5 minutes. 
6. Stir in heavy cream and cooked bacon. Allow cream to come to a boil to release water and simmer mixture the until slightly thickened, 2 to 3 minutes.
7. 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. 
8. Serve drizzled with olive oil, with plenty of black pepper on top.

Notes
- Other root vegetables may be substituted including sweet potato, butternut squash, or carrot
- good winter dish

Source
http://cooking.nytimes.com/recipes/1015979-pasta-with-parsnips-and-bacon
http://www.nytimes.com/video/dining/100000003068586/techniques-cleaning-leeks.html