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


  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 according to packet instructions, 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.
  5. Season to taste