Serves: 4

This neat little pasta is one I found it in Karen Martini’s Cooking at Home. I think she is a really good home cook and everything I have cooked of hers has been a success.

I used fresh pasta and substituted the spicy pancetta (the recipe asked for) for the pancetta I could find at the supermarket.

Tuesday night sorted!

Ingredients

300gm tagliatelle (or fettuccini)
1 parsnip, peeled
3 tbsp extra virgin olive oil
8 – 12 slices of (spicy) pancetta (I cut the pancetta into large pieces, though that is not the recipe)
2 garlic cloves, finely sliced
2 handfuls of sage leaves
1 teaspoon of dried chilli flakes
100ml white wine
150ml pouring cream
50hm shaved parmesan
1 tbsp lemon juice
Sea salt and freshly ground black pepper

Method

  1. Cook the pasta, drain and set-aside; add a little olive oil and keep warm, ensuring it does not stick together.
  2. Use a vegetable peeler to cut the parsnips into fine shavings (discarding the fibrous centre).
  3. Heat half the oil in a heavy fry-pan over a medium-to-high heat, and cook the pancetta until browned and crispy.
  4. Add the garlic, sage, chilli and parsnip and remaining oil (if necessary) and cook until the parsnip is crisp.
  5. Pour in the wine and cook for 2 minutes and then add the cream.
  6. Add the pasta and toss.
  7. Add the parmesan and lemon juice, season and serve.

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