Parsnip & Pancetta Pasta With Parmesan & Butter

READY IN: 25mins
Recipe by sugaree

I got this from one of Jamie Oliver's cookbooks. Simple and what a wonderful mixture of flavors.

Top Review by juniperwoman

I made too many changes to be able to give this a star rating, but I did want to write a note to say how fantastic parsnips are with pasta. Who would have known?

My version was a clean-out-the-fridge hodgepodge, and it came out beautifully. Thank you for giving me the idea, sugaree. I had never cooked parsnips before, and discovered that they are delicious: sweet and tender!

I microwaved chunks of carrots and parsnips for twelve minutes with a little water, and then used the now-empty pasta cooking pot to saute some bacon. Into the pot went the some greens, balsamic vinaigrette, and garlic pepper. When the greens were all done, I added in the pasta, parsnips and carrots, and then I topped the whole lot with some Parmesan. Delicious.

Ingredients Nutrition


  1. In a large pan fry pancetta and rosemary in 2 tbl butter for two minutes.
  2. Add the garlic and parsnips and cook about three minutes until the pancetta starts to turn golden and the parsnips soften.
  3. Meanwhile, cook pasta and drain reserving about a cup of the cooking water.
  4. Mix the pasta with the parsnip & pancetta. Add the remaining butter and parmesan.
  5. Add a little of the cooking water to make the pasta creamy.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a