Parsnip & Pancetta Pasta With Parmesan & Butter - cooking recipe

Ingredients

12 slices pancetta
4 tablespoons butter
2 tablespoons fresh rosemary
2 garlic cloves, minced
2 parsnips, finely sliced
1 lb pasta
3/4 cup parmesan cheese (aprox)

Preparation

In a large pan fry pancetta and rosemary in 2 tbl butter for two minutes.
Add the garlic and parsnips and cook about three minutes until the pancetta starts to turn golden and the parsnips soften.
Meanwhile, cook pasta and drain reserving about a cup of the cooking water.
Mix the pasta with the parsnip & pancetta. Add the remaining butter and parmesan.
Add a little of the cooking water to make the pasta creamy.