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Category: Main Course
Parsnip and Pancetta Tagliatelle with Parmesan and Butter - TastyPlanner.com
Chef: Saundera
I’d never thought of the parsnip and panchetta combination until about a year a ago – slightly unusual, but what a great combo. It’s bloody good.
Ingredients
12 slices of pancetta or dry-cured smoked streaky bacon
1 handful 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
455 grams dried tagliatelle
3 good handful of grated Parmesan cheese
Instructions
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, 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.
Taken from Jamie Oliver – Happy Days with the Naked Chef (page 133)
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