- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 19 Times
I’d never thought of the parsnip and pancetta combination until about a year ago – slightly unusual, but what a great combo. It’s bloody good and I’ve used them together ever since in soups, risottos, roasts and casseroles.
- 12 slices of pancetta or dry-cured smoked streaky bacon
- 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
- 455g/1lb 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 (check the packet for cooking time), 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.
© 2002 Jamie Oliver
Note from Cookstr's Editors
1 knob of butter is equivalent to 1 tablespoon. A handful is equivalent to ¼ cup.
Nutritional information includes 6oz of pancetta and 1/8 teaspoon of added salt per serving.