← Back to Search Results
Italian
Parsnip and Pancetta Tagliatelle with Parmesan and Butter

Photo by: David Loftus
Comments: 0
 

Recipe

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

Ingredients

  • 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

Directions

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%)
93g
5g
39g (60%)
0g
18g (88%)
14g
3g
78mg (26%)
5g
28g
84mg
510mg
146mcg RAE (5%)
6mg (11%)
255mg (26%)
4mg (25%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
lucid-food Lucid Food
by Louisa Shafia
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
food-to-live-by Food to Live By
by Myra Goodman
mexican-everyday Mexican Everyday
by Rick Bayless
baked-explorations Baked Explorations
by Matt Lewis
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
lidias-italy Lidia's Italy
by Lidia Bastianich
big-fat-cookies Big Fat Cookies
by Elinor Klivans
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?