Swede & pancetta spaghetti
Contains pork – recipe is for non-Muslims only
Try this budget-friendly twist on the classic carbonara with seasonal swede, pancetta and plenty of parmesan. Need a comforting simple supper? This is it
-
Prep:15 mins
Cook:30 mins
- Serves 3
- Easy
Nutrition per serving
-
kcal 663
-
fat 27g
-
saturates 11g
-
carbs 78g
-
sugars 7g
-
fibre 7g
-
protein 24g
-
salt 1.4g
Ingredients
- 1 tbsp olive oil
- 250g swede, peeled and chopped into small chunks
- 1 onion, roughly chopped
- 2 garlic cloves, crushed
- 40g parmesan, grated, plus extra to serve
- 300g spaghetti
- 120g diced pancetta (smoked if you can get it)
- 2 thyme sprigs, leaves picked, plus extra to serve
Method
Heat the oil in a non-stick frying pan over a medium heat, then add the swede, onion and garlic and fry for 5 mins. Cover with a lid and cook for a further 10-15 mins, stirring so it doesn’t stick, until the swede is completely soft. Set aside to cool, then blitz in a food processor or mash with the parmesan and a large pinch of seasoning. Add a splash of water to loosen the sauce.
Cook the pasta in salted water for 1 min less than pack instructions, reserving a little of the cooking water. Meanwhile, use the frying pan you used for the sauce to fry the pancetta until crisp, around 5 mins. Add the thyme and fry for 1 min, then tip into the sauce.
Using tongs, transfer the pasta to the sauce, add the reserved water, and give everything a good toss around the pan, so the pasta is well coated in the sauce. Season, then split between bowls, top with more parmesan and a big grind of black pepper to serve.
