Ingredients

500g (3 medium) parsnips, peeled and cut into 1.5cm pieces
1 1⁄2 tbs extra-virgin olive oil, more for drizzling
Ground salt and black pepper, as needed
250g of penne pasta
250g bacon diced
1 medium leek , thinly sliced
1 cup cream
3/4 cup grated parmesan cheese
2 tablespoons fresh chopped parsley

Method

1. Pre heat oven to 200°c. Toss parsnips with oil and season with salt and pepper. Roast, tossing occasionally, until parsnips are golden and tender – about 25 mins.

2. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions then drain.

3. In a large pan, over medium-high heat, brown the bacon until crisp, transfer bacon to a paper-towel-lined plate to drain. Discard all but 1 tablespoon of fat from the pan.

4. Return pan to heat and add leeks. Cook in remaining bacon fat until softened, about 5 minutes. Stir in cream and cooked bacon. Simmer mixture until slightly thickened, 2 to 3 minutes.

5. 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.