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12 Slices of pancetta (3-4 per person) (or dry cured smoked streaky bacon)
1 handful of fresh rosemary, thyme or summer savory
4 good knobs of butter
2 cloves of garlic, peeled and finely chopped
2 parsnips peeled, halved and finely sliced lengthways
300g tagliatelle (75g per person)
3 good handfuls of grated parmesan cheese
sea salt and freshly ground black pepper
In a large non stick frying pan fry the pancetta and herbs in half the butter for 2 minutes
Add garlic and parsnips and fry for a further 3 minutes on a medium heat until the pancetta is slightly golden and the parsnips are soft
Cook the tagiatelle in salted boiling water then drain reserving a little of the cooking water
Mix the pasta with parsnip and pancetta and stir in the rest of the butter.
Add the parmesan with a little of the cooking water to loosen the mixture and make it creamy and shiny.
Season to taste
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