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Parsnip and pancetta tagliatelle with parmesan and butter
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Total Time:
25 minutes
Unexpected pairing creates delicious pasta dish.
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
Instructions:
  • Heat olive oil in a large non-stick frying pan over medium heat. Add pancetta, herbs, garlic, and parsnips. Cook for 5 minutes until pancetta is golden and parsnips are soft. Cook tagliatelle according to package instructions, then drain, reserving some cooking water. Mix pasta with pancetta, parsnips, butter, Parmesan, and reserved cooking water until creamy. Season to taste.

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