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Parsnip & pancetta tagliatelle with parmesan & butter

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.

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

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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