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JAFF Pancetta pasta recipe

Pancetta and parsnip pasta

A quick and tasty pasta with sweet parsnip and pancetta

Course Pasta
Cuisine Italian
Keyword pancetta, parsnip, pasta
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Author Gennaro Contaldo


  • 1 tbsp olive oil
  • 8 strips pancetta halved
  • 2 parsnips peeled, halved and thinly sliced
  • 1/4 red chilli thinly sliced
  • 1/2 red onion thinly sliced
  • 250 grams pasta tagliatelle works well
  • 2 -3 sprigs thyme leaves picked
  • 30 grams Parmesan grated


  1. Boil water and cook the tagliatelle. Drain when cooked, reserving a few spoons of pasta water.

  2. Gently heat olive oil in a pan

  3. Add the pancetta and saute gently. Don't allow to crisp.

  4. Add the onion and the sliced parsnips and chilli. Keep stirring

  5. Add leaves from a couple of sprigs of thyme

  6. Add a few spoons of pasta cooking water

  7. Season gently. Remember the pancetta is salty

  8. Cook for 2 - 3 minutes

  9. Add drained pasta to the pan and stir to combine

  10. Add grated parmesan