Parsnip and Pancetta Tagliatelle with Parmesan and Butter

1. 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. 2

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

3. 3

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

4. 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.

5. 5

   Season to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.