A quick and tasty pasta with sweet parsnip and pancetta
Boil water and cook the tagliatelle. Drain when cooked, reserving a few spoons of pasta water.
Gently heat olive oil in a pan
Add the pancetta and saute gently. Don't allow to crisp.
Add the onion and the sliced parsnips and chilli. Keep stirring
Add leaves from a couple of sprigs of thyme
Add a few spoons of pasta cooking water
Season gently. Remember the pancetta is salty
Cook for 2 - 3 minutes
Add drained pasta to the pan and stir to combine
Add grated parmesan