Parsnip & Pancetta Tagliatelle Recipe (With Parmesan & Butter)

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Jamie Oliver


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12 slices of pancetta or dry cured smoked streaky bacon preferably free range or organic

455 g dried tagliatelle

1 handful of fresh rosemary thyme or summer savory leaves picked

2 parsnips peeled halved and finely sliced lengthways

4 good knobs of butter

sea salt and freshly ground black pepper

3 good handfuls of grated Parmesan cheese

2 cloves of garlic peeled and finely sliced

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