Recipe Details
| Title | A-Parsnip and pancetta tagliatelle with parmesan and butter |
|
| Author | Jamie Oliver | |
| Portions | 4 | |
| Created | 16th February 2015 08:35 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 267.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Pork, Pancetta | 8 Unit | |
| Garlic | 2 Clove | |
| Parsnip, raw | 2 Medium | |
| Pasta, macaroni, whole-wheat, dry | 455 Gram |  |
| Cheese, Parmesan, grated | 1 Cup US |  |
| Salt, sea | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Oil, olive | 1 Tablespoon | |
| Thyme, fresh | 0.5 Cup US | |
| Rosemary, fresh | 0.5 Cup US | |
| Butter, unsalted | 1 Teaspoon Heaped | |
Special Dietary Requirements Suitability
| None! |
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.