Parsnip and Pancetta Tagliatelle With Parmesan and Butter - ★Cooking Recipes★

Recipe courtesy of Jamie Oliver. This recipe is also available in his book, Happy Days with the Naked Chef.Yield is 4 servings.
Directions for: Parsnip and Pancetta Tagliatelle With Parmesan and Butter

Ingredients

12 slices pancetta, or dry-cured streaky bacon

1 handful fresh thyme, leaves picked

1 handful fresh summer savory, leaves picked

1 handful fresh rosemary, leaves picked

4 good knobs of butter

2 cloves garlic, peeled, finely, sliced

2 parsnip, peeled, halved, finely, sliced, lengthwise

1 lb(s) dried tagliatelle

3 good handfuls grated parmesan cheese

sea salt, and freshly cracked black pepper

Directions

1. In a large, non-stick frying pan fry your pancetta and herbs in half the butter for 2 minutes on medium heat.

2. Add the garlic and parsnips.

3. Cook for a further 3 minutes, until the pancetta is slightly golden and the parsnips have softened nicely.

4. Cook your tagliatelle in salted boiling water (check the packet for cooking time), then drain, reserving a little of the cooking water.

5. 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.

6. Season to taste.

See more: Main, Pasta, Fry, Pork, Cheese, Vegetables, Quick and Easy, Italian