SWEDE & PANCETTA SPAGHETTI

Swede & pancetta spaghetti image

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

Provided by Elena Silcock

Time 45m

Number Of Ingredients 8

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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

Steps:

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.

Nutrition Facts : Calories 663 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 24 grams protein, Sodium 1.4 milligram of sodium