Parsnip and Pancetta Tagliatelle with Parmesan and Butter

method

I’d never thought of the parsnip and pancetta combination until about a year ago— slightly unusual, but what a great combo. It’s bloody good and I’ve used them together ever since in soups, risottos, roasts and casseroles.

In a large, nonstick frying pan fry your pancetta and herbs in half the butter 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 (check the package for cooking time), then drain, reserving a little of the cooking water. Mix the pasta with the parsnips and pancetta and stir in the rest of your butter and the Parmesan, adding a little of the cooking water to loosen the mixture and make it creamy and shiny. Season to taste.

serves: 4

ingredients

• 12 slices of pancetta or bacon

• 1 handful of fresh rosemary, thyme or summer savory, leaves picked

• 4 good pats of butter

• 2 cloves of garlic, peeled and finely sliced

• 2 parsnips, peeled, halved and finely sliced lengthways

• 1lb dried tagliatelle

• 3 good handfuls of grated Parmesan cheese

• sea salt and freshly ground black pepper