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Parsnip and pancetta tagliatelle with parmesan and butter

(Taken from a Jamie Oliver recipe – tried and tested (and tasted) – really excellent!)

Ingredients:

• 12 slices of pancetta or dry-cured smoked streaky bacon, preferably free-range or organic • 1 handful of fresh rosemary, thyme or summer savory, leaves picked • 4 good knobs of butter • 2 cloves of garlic, peeled and finely sliced • 2 parsnips, peeled, halved and finely sliced lengthways • 455g dried tagliatelle • 3 good handfuls of grated Parmesan cheese.  sea salt and freshly ground black pepper

Method:

In a large, non-stick frying pan, fry your pancetta and herbs in half the butter for 2 minutes, then add the garlic and parsnips. Cook for a further 3 minutes on a medium heat, until the pancetta is slightly golden and the parsnips have softened nicely. Cook your tagliatelle in salted boiling water according to packet instructions, then drain, reserving a little of the cooking water. Mix the pasta with the parsnips and pancetta and stir in the rest of your butter and the Parmesan, adding a little of the cooking water to loosen the mixture and make it creamy and shiny. Season to taste. (To feed 4)