Parsnip and pancetta tagliatelle with parmesan and butter
Recipe by Jamie Oliver
“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.”
12 slices of pancetta or dry-cured smoked streaky bacon
1 handful of fresh rosemary, thyme or summer savoury (leaves picked off the stem)
4 good knobs of butter
2 cloves of garlic, peeled and finely sliced
Salt and pepper to taste
2 parsnips, peeled, halved and finely sliced lengthways
455g dried tagliatelle
3 good handfuls of grated Parmesan cheese
Sea salt and freshly ground black pepper
- 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.
- 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 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