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Swede & pancetta spaghetti New-recipe-icon

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
  • Serves 3
  • Easy
  • Calories 663
  • Carbohydrates 78
  • Saturated Fat 11
  • Sugar 7
  • Protein 24
  • Fat 27
  • Fibre 7
  • Salt 1.4

Nutrition per serving

  • Calories 663
  • Carbohydrates 78
  • Saturated Fat 11
  • Sugar 7
  • Protein 24
  • Fat 27
  • Fibre 7
  • Salt 1.4

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

  1. 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.

  2. 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.

  3. 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.

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