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Parsnip & pancetta tagliatelle with parmesan & butter
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Parsnip and pancetta tagliatelle with parmesan and butter

An unusual, brilliant combo

Parsnip & pancetta tagliatelle with parmesan & butter
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25 mins
Super easy

serves 4

nutrition per serving

4
2
8

Calories

1
0
.
7
g

Fat

5
.
1
g

Saturates

6
g

Sugars

1
8
.
9
g

Protein

6
1
.
3
g

Carbs

of an adult’s reference intake


Recipe From

Happy Days with the Naked Chef

Happy Days with the Naked Chef

Ingredients

8 slices of pancetta or dry-cured smoked streaky bacon, preferably free-range or organic

1 handful of fresh rosemary, thyme or summer savory, leaves picked

a good knob of butter

2 cloves of garlic, peeled and finely sliced

2 parsnips, peeled, halved and finely sliced lengthways

455g dried tagliatelle

1 good handful of grated Parmesan cheese

sea salt and freshly ground black pepper

1 tablespoon olive oil

Method

Who'd have thought these two would make such great friends? And pasta is just the start…

  1. 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.
  2. 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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