Parsnip & pancetta tagliatelle with parmesan & butter

Parsnip & pancetta tagliatelle with parmesan & butter

Serves 4

  • 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

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.

Nutritional Information

Parsnip & pancetta tagliatelle with parmesan & butter

An unusual, brilliant combo

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Who'd have thought these two would make such great friends? And pasta is just the start…
Serves 4
25m
Super easy
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Method

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.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 428
    21%
  • Carbs 61.3g
    24%
  • Sugar 6.0g 7%
  • Fat 10.7g 15%
  • Saturates 5.1g 26%
  • Protein 18.9g 42%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 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