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