Recipe Details
Title A-Parsnip and pancetta tagliatelle with parmesan and butter
Author Jamie Oliver
Portions 4
Created 16th February 2015 08:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 267.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Pork, Pancetta8 Unit
Garlic2 Clove
Parsnip, raw2 Medium
Pasta, macaroni, whole-wheat, dry455 Gram
Cheese, Parmesan, grated1 Cup US
Salt, sea1 Pinch
Pepper, black1 Pinch
Oil, olive1 Tablespoon
Thyme, fresh0.5 Cup US
Rosemary, fresh0.5 Cup US
Butter, unsalted1 Teaspoon Heaped
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 662
Protein 59.88%
Other Carbohydrate 54.49%
Sugar 3.91%
Fat Saturated 45.42%
Fat Unsaturated 19.92%
Fiber 53.05%
Sodium 26.26%
Salt 27.34%
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Recipe Method
1. In a large, non-stick frying pan, fry your pancetta and herbs in the olive oil for 2 minutes, then add the peeled and finely sliced 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 butter and the grated Parmesan, adding a little of the cooking water to loosen the mixture and make it creamy and shiny. Season to taste.