pasta

parsnip and pancetta tagliatelle with parmesan and butter

servings
Serves 4

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 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 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 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.

• from Happy Days with the Naked Chef

ingredients

• 12 slices of pancetta or dry-cured smoked streaky bacon, preferably free-range or organic
• 1 handful of fresh rosemary, thyme or summer savory, leaves picked
• 4 good knobs of butter
• 2 cloves of garlic, peeled and finely sliced
• 2 parsnips, peeled, halved and finely sliced lengthways
• 455g dried tagliatelle
• 3 good handfuls of grated Parmesan cheese
sea salt and freshly ground black pepper

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tried this recipe or a similar one? share your tips...

1. by Caroline on Fri 06 Jan 2012 @ 12:20

I'm a parsnip convert!! This is absolute heaven - I used really thin prosciutto which was gorgeous - the smell of that and the rosemary cooking were divine!!<br /> <br /> I chanced upon this recipe having come up with a way to be more creative and use the huge number of cookbooks I have - my boyfriend picked a number which correlated to a cookbook on the shelf - then picked a page number - we have to cook what's on the page - this recipe got it off to a good start!

2. by Tom on Thu 01 Dec 2011 @ 16:11

Love this dish. Its even better using nice thick pappardelle!

3. by peter filipi on Sat 29 Oct 2011 @ 14:14

Thanks for this reciept thats one of the best pasta I have ever cooked. Simple delicious perfect....

4. by Whalestail on Sun 07 Aug 2011 @ 07:35

Absolutely delicious and so quick to make...even my daughter who doesn't like parsnips thoroughly enjoyed it. Shave the parsnips, that's the secret!

5. by Connor Swan , 13 on Tue 06 Oct 2009 @ 22:22

Hi Jamie

I made a tagliatelli al carbonara at school.In the sauce i included ( eggs , cream and cheese and chives ) and it tasted great , i also added some mushrooms and ham in i was wondering what else i could add in to the dish in any part to make it stand right out? Your a great inspiration to my cooking.
Thanks.

6. by kev on Tue 29 Sep 2009 @ 18:32

i cooked this for my girlfriend for our year anniversary and it was great!!!

7. by ellen on Sat 26 Sep 2009 @ 12:18

looks yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmy!!!!!!!!!!!!!!!!!

8. by Lackadaisy on Thu 04 Jun 2009 @ 21:40

Delicious! I used a potato peeler to get the parsnip slices really thin. I also like to add some toasted pinenuts and/or sliced chillies.

9. by Tina on Wed 03 Jun 2009 @ 15:58

Thankyou - you have made my first attempts at cooking easy and successful.

10. by Jessica on Sat 18 Apr 2009 @ 03:55

Watched this on TV today and jumped straight on for the complete recipe. this is DINNER tonight.. yummmmyyyyy!!

11. by Tricia & Jon on Tue 14 Apr 2009 @ 18:11

A simple & delicious dish!
We used fresh rosemary from our garden, parsnips, dry cured bacon and fresh tagliatelle.
The bacon & parsnip are a surprisingly great combination!

12. by Heather on Thu 19 Mar 2009 @ 18:18

This was a excellent combo. Simple delicious pasta. If you liked this one..... look up Jamie's Leek and prosciutto pasta

13. by Noya on Sat 21 Feb 2009 @ 15:35

Sure!!! this will be on my menu list for this summer's party

14. by Ivan & Tia on Sun 01 Feb 2009 @ 03:15

Howdy from hot WA - 38oC 2day and this fabulous pasta dish has done it again!! Ivan - my iron chef - used both - rosemary and thyme and tiny bit more garlick. It was fantastic. The simple combination of herbs, pancetta and parsnip is very pleasing for the stomach and its easy to digest. Ivan loves cooking and with Jammie's help its a very easy and fun task. THANK YOU YET AGAIN JAMMIE !!! xoxoxoxoxoxoxoxxoxoxoxo

15. by Fouremm on Fri 23 Jan 2009 @ 01:56

This is absolutely fantabulous. I would NEVER have thought to put parsnips in pasta, even though I love them. The only adjustment I had to make was that the parsnips took an awful lot longer to cook, even though I sliced them very thinly. I am passing this recipe to all my friends. I am making it again once I have bought a very special type of smoked thick sliced proscuitto that only Aldi has.

Thanks Jamie, it is brill!

16. by Beany on Fri 16 Jan 2009 @ 14:21

yes also agree with bacon its excellent especially if you are on a bit of a budget too...delicious combo...and a little cream if you like a little more sauce (sour or single).

17. by j.dot on Thu 08 Jan 2009 @ 13:01

it looks yummmmmmmmmmmmmmmmmmmmmmmmy

18. by Kay on Sun 28 Dec 2008 @ 14:24

I love this...it's one of the easiest and tastiest dinners I make. I've used just normal bacon if I can't get a hold of pancetta (small town life!) and it works quite well.

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