Parsnip and pancetta tagliatelle with Parmesan and butter from Happy Days with the Naked Chef (page 133) by Jamie Oliver

  • Parmesan cheese
  • rosemary
  • garlic
  • pancetta
  • tagliatelle pasta
  • butter
  • parsnips

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on February 16, 2016

    This is a great weeknight pasta option, something a little different. My bacon took longer to cook, maybe because it was thick cut and not especially fatty (for bacon). It took time for the fat to render, and there was little bacon grease, so I added some white wine to deglaze the pan and scraped up all the browned bits.

  • Astrid5555 on October 25, 2013

    First time my boys enjoyed parsnips! Excellent quick and easy weeknight dish. Needs a lot of Parmesan.

  • wester on August 28, 2010

    Very good everyday dish - it just works! I think the cooking times given are a bit short, but if you just put on the water for the pasta and then do everything else, it will work out just fine. Make sure you put enough Parmesan and enough pepper in.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.