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Creamy Parsnip Spaghetti – Hip Hop Cookbook

Creamy Parsnip Spaghetti

6 slices bacon
1/2 tsp dry thyme
2 cloves garlic, crushed
1 parsnip, peeled, and julienned fine
salt, cracked pepper
1/2 lb spaghetti
1/4 cup light cream
1/2 cup grated parmesan

Boil the spaghetti in salted water.
Fry the bacon until crisp. Remove and drain on paper towel.
Saute the garlic and the parsnip, and the thyme in the bacon drippings.
Dice the bacon.
Pour the cream into the pan with the parsnip. Stir to keep from burning.
Season with cracked pepper.
Toss the pasta with the sauce and mix in the bacon.
Stir in the parmesan.
Check the seasoning.

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