Serves 4

1 tbsp olive oil
200g streaky bacon or pancetta, chopped
2 parsnips, peeled and chopped into 1cm pieces
1 tbsp fresh rosemary, chopped
Salt and black pepper
2 garlic cloves, crushed
320g spaghetti
20g butter
50g Parmesan, grated, plus extra to serve

1. Heat the oil in a large pan over a low heat and cook the bacon for 5-6 minutes until lightly golden.
2. Add the parsnips and rosemary, season with salt and a generous amount of black pepper and continue to cook over a low heat for 8-10 minutes, stirring occasionally. Add the garlic for the last 2-3 minutes.
3. Meanwhile, bring a large pan of salted water to the boil and cook the pasta according to package instructions. Drain well, reserving some of the cooking water.
4. Add the pasta to the pan with the bacon and parsnips. Stir in the butter and Parmesan, along with a splash of the reserved cooking water.
5. Stir together to form a glossy sauce. If it looks a little dry, stir in a little more of the cooking water.
6. Serve immediately topped with some extra Parmesan.

Per serving: 536kcals, 24.4g fat (10g saturated), 57.4g carbs (3.3g sugars), 22.9g protein, 3.7g fibre, 0.912g sodium