|Parsnip and Pancetta Tagliatelle

Serves 3

You will need:

12 slices of pancetta

Fresh rosemary- handful

4 good knobs of butter

2 cloves of garlic chopped

450g fresh tagliatelle

4 tbsp grated parmesan

Salt and pepper

2 parsnips sliced thinly lengthways and boiled to 4/5 minutes

To make this:

Fry the pancetta and herbs with 2 knobs of butter for 2 minutes in a large pan

Add the garlic and parsnips and cook for a further 5 minutes

Cook the tagliatelle and drain, saving some of the water

Mix the pasta with the parsnips and pancetta and stir the rest of the butter in adding the parmesan and a little of the pasta water

Season to taste