Ingredients

The following ingredients have 4 Servings
  • 8 slices higher-welfare pancetta or dry-cured smoked streaky bacon
  • 1 handful fresh rosemary, thyme or summer savory leaves picked
  • 1 good knob butter
  • 2 cloves garlic peeled and finely sliced
  • 2 parsnips peeled and finely sliced
  • 455 g dried tagliatelle
  • 1 good handful Parmesan cheese grated
  • sea salt
  • freshly ground black pepper
  • 1 tablespoon olive oil

Instruction

  • Parsnip and pancetta together are slightly unusual but make a bloody good combo. Since discovering how well they work I've been using them in soups, risottos, roasts and casseroles.
  • In a large, non-stick frying pan, fry your pancetta and herbs in the olive oil for 2 minutes, then add the garlic and parsnips. Cook for a further 3 minutes on a medium heat, until the pancetta is slightly golden and the parsnips have softened nicely. Cook your tagliatelle in salted boiling water according to packet instructions, then drain, reserving a little of the cooking water. Mix the pasta with the parsnips and pancetta and stir in the butter and the Parmesan, adding a little of the cooking water to loosen the mixture and make it creamy and shiny. Season to taste.