Parsnip & Pancetta Tagliatelle with Parmesan & Butter
Parsnip & Pancetta Tagliatelle with Parmesan & Butter
12 slices of pancetta of dry cured streaky bacon (smoked optional)
1 handful fresh rosemary
4 good knobs of butter
2 cloves of garlic, finely sliced
2 parsnips, peeled, halved and finely sliced lengthways
450g/1lb dried tagliatelle
3 good handfuls of grated parmesan
Sea salt & grated pepper
In a large, non-stick frying pan fry the pancetta/bacon and herbs in half of
the butter for 2 minutes, then add the garlic and parsnips. Cook for a
further 3 minutes on medium heat, until pancetta is slightly golden and the
parsnips have softened nicely.
Cool pasta, 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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