Photo: Sorin Gheorghita
Parsnip & pancetta tagliatelle with parmesan & butter
10 ingredients
4
openrecipes
Parsnip and pancetta together are slightly unusual but make a bloody good combo. Since discovering how well they work I've been using them in soups, risottos, roasts and casseroles.
Estimated Nutrition (whole recipe, rough)
447
Calories
15g
Protein
36g
Fat
18g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Summer Savory | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 slices higher-welfare pancetta or dry-cured smoked streaky bacon
- 1 handful fresh rosemary, thyme or summer savory, leaves picked
- 1 good knob butter
- 2 cloves garlic, peeled and finely sliced
- 2 parsnips, peeled and finely sliced
- 455 g dried tagliatelle
- 1 good handful Parmesan cheese, grated
- sea salt
- freshly ground black pepper
- 1 tablespoon olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes