Parsnip and Pancetta Tagliatelle with Parmesan and Butter

• servings: SERVES 4
• active time: 10 minutes
• total time: 15 minutes

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

ground black pepper

Directions

In a large, non-stick frying pan fry your pancetta and herbs in half the butter for minutes, then add the garlic and parsnips. Cook for a further 3 minutes on a m dium heat, until the pancetta is slightly golden and the parsnips have softene nicely. Cook your tagliatelle in salted boiling water (check the packet for cookir time), then drain, reserving a little of the cooking water. Mix the pasta with ti parsnips and pancetta and stir in the rest of your butter and the Parmesan, addi a little of the cooking water to loosen the mixture and make it creamy and shi Season to taste.