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Parsnip and Pancetta Tagliatelle with Parmesan and Butter Recipe-16006

Photo by: David Loftus
Comments: 0


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.

Yield: Serves 4


  • 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

Nutrients per serving (% daily value)

Nutritional information includes 6oz of pancetta and 1/8 teaspoon of added salt per serving.

839kcal (42%)
1022mg (43%)
39g (60%)
18g (88%)
78mg (26%)
146mcg RAE (5%)
6mg (11%)
255mg (26%)
4mg (25%)

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