Parsnip and pancetta fettuccine with parmesan and butter

So what better way to reward myself from the agonies of studying than to cook! Today, I decided on this dish from Jamie Oliver's website, Parsnip and pancetta tagliatelle with parmesan and butter. The name is so long it could almost be a tongue twister. In any case, I revised the dish by using fettuccine because I couldn't find tagliatte in Cold storage.


Ingredients (Notice anything weird?)

(Can anyone tell the difference?!)

HAHA. One's for Rusky the dog and one's for human consumption!

Now, this is the correct set of ingredients.

First, i chopped the bacon into small pieces.

I also added in cheese sausage

Cook the pasta according to the instructions and drain in a colander, reserving a little of the water.

Next, fry the bacon and the herb(rosemary) in half of the butter stipulated for 2 minutes.

Next, add the garlic and parsnips (and sausage in my case) in. Cook under medium heat for another 3 minutes till the parsnips softened reasonably. Make sure the bacon looks golden brown! (I didn't fry mine enough so it didnt look as colourful in the end)

Mix the pasta with the parsnips and pancetta and stir in the rest of your butter and the Parmesan, adding a little of the cooking water to loosen the mixture and make it creamy and shiny. (I kind of mixed the pasta and parsnips mixture only after turning off the fire so i think they cogulated together)

That's the end product. (Maybe not too appetizing looking haha.)

This is the supposed end product, from jamie oliver.

Parsnip and pancetta fettuccine with parmesan and butter Serves 4

Ingredients:

12 slices of streaky bacon

1 handful of fresh rosemary

4 good knobs of butter

2 cloves of garlic, peeled and finely sliced

2 australian parsnips, peeled, halved and finely sliced lengthways

455g dried fettuccine (or any kinds of pasta)

3 handfuls of grated Parmesan cheese

sea salt

freshly ground black pepper

Steps:

1) In a large, non-stick frying pan, fry your pancetta and herbs in half the butter for 2 minutes, then add the garlic and parsnips. Cook for a further 3 minutes on a medium heat, until the pancetta is slightly golden and the parsnips have softened nicely.

2) Cook your tagliatelle in salted boiling water according to packet instructions, then drain, reserving a little of the cooking water.

3) Mix the pasta with the parsnips and pancetta and stir in the rest of your butter and the Parmesan, adding a little of the cooking water to loosen the mixture and make it creamy and shiny.

4) Season to taste.