Parsnip & pancetta tagliatelle with parmesan & butter

Nutritional Information (amount per serving)

Calories
428kcal
Carbs
61.3g
Sugar
6.0g
Fat
10.7g
Saturates
5.1g
Protein
18.9g

Serves 4   Approx time: 25   Difficulty: super easy

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
 

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.

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