?Parsnip and pancetta tagliatelle is a pasta dish that features tagliatelle pasta tossed with a creamy parsnip sauce and pancetta. The dish is finished with a sprinkle of Parmesan cheese and freshly chopped parsley.
1. 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.
2. Cook for a further 3 minutes on a medium heat, until the pancetta is slightly golden and the parsnips have softened nicely.
3. Cook your tagliatelle in salted boiling water (check the packet for cooking time), then drain, reserving a little of the cooking water.
4. 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
Ingredients
Directions
1. 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.
2. Cook for a further 3 minutes on a medium heat, until the pancetta is slightly golden and the parsnips have softened nicely.
3. Cook your tagliatelle in salted boiling water (check the packet for cooking time), then drain, reserving a little of the cooking water.
4. 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
