Parsnip and Pancetta Tagliatelle with Parmesan and Butter recipe
ingredients
12 slices of pancetta or dry-cured smoked streaky bacon
1 handful fresh rosemary, thyme or summer savory, leaves picked
4 good knobs of butter
2 cloves garlic, peeled and finely sliced
2 parsnips, peeled, halved and sliced lengthways
455 g (1 lb) dried tagliatelle
3 good handfuls parmesan cheese, grated
sea salt and freshly ground black pepper
1 handful fresh rosemary, thyme or summer savory, leaves picked
4 good knobs of butter
2 cloves garlic, peeled and finely sliced
2 parsnips, peeled, halved and sliced lengthways
455 g (1 lb) dried tagliatelle
3 good handfuls parmesan cheese, grated
sea salt and freshly ground black pepper
method
1. 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.
2. Cook for a further 3 minutes on a medium heat, until the pancetta is slightly golden and the parsnips have softened nicely.
3. Cook your tagliatelle in salted boiling water (check the packet for cooking time), then drain, reserving a little of the cooking water.
4. 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.
2. Cook for a further 3 minutes on a medium heat, until the pancetta is slightly golden and the parsnips have softened nicely.
3. Cook your tagliatelle in salted boiling water (check the packet for cooking time), then drain, reserving a little of the cooking water.
4. 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.
serving amount
serves 4
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