Parsnip Carbonara

A twist on the all-time family favourite, with naturally sweet parsnip purée ‘hidden’ in the pasta sauce, so the kids won’t notice. Shhh...

By , 22 February 2016
Parsnip Carbonara
  • Ready in: 30 mins
  • Serves: 4
  • Price: 76p per serving
Nutritional Info
Each 273g serving contains
  • Energy 2147KJ 513KCAL
  • Fat med
  • Saturates high
  • Sugars low
  • Salt med
of your reference intake.
Typical energy values per 100g: 787kJ/188kcal.
  • 1 medium parsnip, chopped into big chunks
  • 4tbsp reduced-fat crème fraîche
  • 1⁄4tsp ground nutmeg
  • 300g spaghetti or tagliatelle
  • 1tbsp olive oil
  • 6 rashers pancetta, roughly chopped
  • 1 clove garlic, crushed
  • 50g Parmesan, grated, plus extra to serve
  • Bring a pan of water to the boil and cook the parsnips for 8-10 mins, or until soft. Drain them, reserving 115ml of the cooking liquid, and allow to cool slightly.

  • Use a handheld blender, to blitz the parsnip and reserved cooking liquid into a smooth purée. Add the crème fraîche and nutmeg, mix to combine, then set aside.

  • Cook the pasta according to the pack instructions.

  • Meanwhile, heat the oil in a large frying pan, add the pancetta and fry for 2 mins until crisp. Add the garlic and cook for 1 min or until just starting to colour. Add the parsnip to the pan, bring to the boil, then reduce the heat to a gentle simmer and cover.

  • When the pasta is cooked, drain it and add to the parsnip pan, along with the Parmesan. Toss until the pasta is completely coated with the sauce.

  • Serve immediately, with a sprinkling of black pepper and the extra Parmesan.