Parsnip and Pancetta Tagliatelle with Parmesan and Butter

Parsnip and Pancetta Tagliatelle with Parmesan and Butter


  • 12 slices of pancetta or dry-cured smoked streaky bacon, preferably free-range or organic

  • 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

  • 1 pound dried tagliatelle

  • 3 good handfuls of grated Parmesan cheese

  • sea salt and freshly ground black pepper


  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 according to packet instructions, 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.

  5. Season to taste.

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