10 hours Ago By Laura McKenna
There’s something irresistibly comforting about a big bowl of pasta , especially on a chilly day. Celebrity chef Jamie Oliver is a passionate champion of Italian food, having created hundreds of pasta recipes to titilate the taste buds. In this particularly heartwarming dish , he combines the natural sweetness of parsnip with the rich, salty and slighty smoky flavour of pancetta, drizzled in parmesan and butter.
An unusual but effective flavour combination, Jamie said: "Since discovering how well they work together I've been using them in soups, risottos, roasts and casseroles." Ready to eat in just 25 minutes, the 'super easy' parsnip and pancetta tagliatelle recipe serves up almost 19 grams of protein per portion - an impressive 38% of an adult’s reference intake. To recreate Jamie's delicious looking parsnip and pancetta pasta, you'll need the following: Eight slices of pancetta or dry-cured smoked streaky bacon, preferably free-range or organic One handful of fresh rosemary, thyme or summer savory, leaves picked A good knob of butter Two cloves of garlic, peeled and finely sliced Two parsnips, peeled, halved and finely sliced lengthways 455g dried tagliatelle One good handful of grated Parmesan cheese Sea salt and freshly ground black pepper One tablespoon olive oil In a large, non-stick frying pan, fry your pancetta and herbs in the olive oil for two minutes, then add the garlic and parsnips.
Cook for a further three minutes on a medium heat, until the pancetta is slightly golden and the parsnips have softened nicely. Add your tagliatelle in salted boiling water and cook according to packet instructions, then drain, reserving a little of the cooking water. Mix the pasta with the parsnips and pancetta and stir in the butter and the Parmesan, adding a little of the cooking water to loosen the mixture and make it creamy and shiny.
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