Jamie Oliver

Parsnip and pancetta tagliatelle with parmesan and butter

An unusual, brilliant combo

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Parsnip and pancetta tagliatelle with parmesan and butter

Serves 4
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    428
    21%
  • Fat
    10.7g
    15%
  • Saturates
    5.1g
    26%
  • Protein
    18.9g
    42%
  • Carbs
    61.3g
    24%
  • Sugars
    6.0g
    7%

Of an adult's reference intake

Happy Days with the Naked Chef
recipe adapted from

Happy Days with the Naked Chef

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Ingredients

  • 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
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Method

  1. 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.
  2. 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.

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Nutrition per serving
  • Calories
    428
    21%
  • Fat
    10.7g
    15%
  • Saturates
    5.1g
    26%
  • Protein
    18.9g
    42%
  • Carbs
    61.3g
    24%
  • Sugars
    6.0g
    7%

Of an adult's reference intake


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