Parsnip and pancetta tagliatelle with parmesan and butter - Untested

https://www.jamieoliver.com/recipes/pasta-recipes/parsnip-and-pancetta-tagliatelle-with-parmesan-and-butter/

8 slices bacon

1 handful fresh rosemary, thyme or summer savory , leaves picked

1 good knob butter

2 cloves garlic , peeled and finely sliced

2 parsnips , peeled and finely sliced

455 g dried tagliatelle

1 good handful Parmesan cheese , grated

sea salt

freshly ground black pepper

1 tablespoon olive oil

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Method

Parsnip and pancetta together are slightly unusual but make a bloody good combo. Since discovering how well they work I've been using them in soups, risottos, roasts and casseroles.

In a large, non-stick frying pan, fry your pancetta and herbs in the olive oil 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 according to packet instructions, then drain, reserving a little of the cooking water. Mix the pasta with the parsnips and pancetta and stir in the butter and the Parmesan, adding a little of the cooking water to loosen the mixture and make it creamy and shiny. Season to taste.