Ingredients

The following ingredients have 4 Servings
  • 2 tbs extra virgin olive oil
  • 125g thickly sliced flat pancetta, chopped
  • 1 onion, coarsely grated
  • 3 garlic cloves, crushed
  • 1/2 bunch basil, stalks and leaves intact
  • 2 x 400g cans Ardmona Rich & Thick Classic Tomatoes
  • 6 large parsnips, peeled
  • Shaved pecorino and micro rocket or basil (optional), to serve

Instruction

  • Heat the oil in a deep frypan over medium heat. Add the pancetta and cook, stirring occasionally, for 4-5 minutes until golden and crisp. Add the onion and cook for 2-3 minutes until softened. Add garlic, basil, tomato and 1/2 cup (125ml) water. Bring to a simmer, season with pepper and cook, stirring occasionally, for 20 minutes or until thickened. Remove from heat. Discard basil.
  • Meanwhile, using a julienne vegetable peeler or mandoline, slice parsnip into long, thin spaghetti-like strips. Bring a large saucepan of water to the boil and add the parsnip. Cook for 1-2 minutes until just tender, then drain.
  • Toss the parsnip spaghetti with all’amatriciana sauce. Top with pecorino and micro rocket, if using, to serve.