31 lines
958 B
Markdown
31 lines
958 B
Markdown
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# Parsnip and pancetta tagliatelle
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Recipe yields 2 servings
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### Ingredients
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* 8 slices pancetta
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* 2 tablespoons olive oil
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* 2 sprigs rosemary
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* 1 cloves garlic
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* 2 pieces parsnips
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* parmesan cheese, grated
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* 1 tablespoons butter
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### Directions
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Cook tagliatelle in a large pan of boiling water.
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Heat oil in a pan, add pancetta and rosemary. Peel and slice garlic, add to the pan and toss around.
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Peel parsnips, discarding the skin. Using the peeler, peel off thin strips of parsnip, stopping when you get to the core (which can be discarded).
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Once the pancetta is crispy, toss in the parsnip strips and heat through for about 1 minute.
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Remove from the heat then add the tagliatelle, grated parmesan, a large knob of butter, and season generously with freshly ground black pepper. Add a couple of tablespoons of cooking liquor from the tagliatelle. Serve immediately.
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### Meta
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author: Jamie Oliver, "The Naked Chef" series 3
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tags: Pasta
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