Serves 4
12 slices pancetta
2 tbsp thyme leaves
2 parsnips, peeled and cut
into ribbons
2 garlic cloves, sliced
2 tbsp olive oil
400g pappardelle
½ cup crème fraîche
250ml pouring cream
1 cup parmesan, finely grated,
plus extra for serving
sea salt
1 Preheat oven to 200°C. Place pancetta, thyme, parsnips, garlic, and olive oil on a baking tray and toss to combine. Roast for 10 minutes or until golden and crisp. Set aside.
2 Cook pasta in a large pot of salted boiling water for 8-10 minutes or until al dente. Drain and return to the saucepan.
3 Add roasted parsnip mixture, crème fraîche, cream, and parmesan; season with sea salt and freshly ground black pepper. Toss to combine. Divide among four serving bowls and top with extra parmesan.