Parsnip and Pancetta Tagliatelle with Parmesan and Butter

Parsnip and Pancetta Tagliatelle with Parmesan and Butter


12 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
4 good knobs of butter
2 cloves of garlic, peeled and finely sliced
2 parsnips, peeled, halved and finely sliced lengthways
1 pound 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.

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