A great way to use up any leftover onions
Serves Makes 6
An unlikely but delicious combination
Peel and finely slice the parsnips, then chop your garlic and remove the thyme leaves from the stem.
Heat the olive oil in a large, non stick pan. Fry the pancetta and herbs for 2 minutes, then add in 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.
Cook your tagliatelle according to pack instructions, then drain (reserve some of the pasta water).
Mix the pasta with the pancetta and parsnips. Stir in the butter and parmesan, adding some of the pasta water if needed. Season to your liking and enjoy!
Recipe from Jamie Oliver