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
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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