Parsnip and Pancetta Tagliatelle with Parmesan and Butter

Ingredients

• 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

Method

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.