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200gbacon(streaky bacon is best)
1tablespoonchopped fresh rosemary
1handful Parmesan cheese(grated)
freshly ground black pepper
Chop the bacon into small chunks.
Peel the parsnip and cut into small dice.
Grate or chop the garlic until very small.
Pour the oil into a large frying pan and once hot, fry your bacon over a low heat, so the fat melts. Continue cooking until it starts to crisp. Add the parsnip to the pan along with the rosemary and garlic.
Place the frying pan over the lowest heat you can and leave to cook slowly whilst you cook the pasta as per the instructions on the packet.
When the pasta is cooked remove 1 cup of the cooking water and then drain well.
Tip the pasta into the parsnip mix, add the butter and parmesan, and then about ¼ of the reserved water.
Stir everything together until you have a creamy, glossy sauce. If it looks a little dry then add more of the pasta water.