Preparation – step by step recipe
1. Bring water to a boil in your Chef casserole. Cook the pappardelle in salted water for 4 minutes until al dente. Reserve one cup of cooking water.
2. Fry the pancetta in the Chef skillet until crispy. Remove and set aside.
3. Add a drizzle of olive oil and gently sauté the shallot and garlic.
4. Add the parsnip cubes, pour in the stock and let simmer for 10–15 minutes until tender.
5. Blend the sauce until smooth, adding a little cooking water if needed for a silky texture.
6. Stir in the pecorino and season with pepper and a pinch of salt.
7. Add the pasta and pancetta, toss to coat evenly.
8. Finish with extra pecorino and fresh herbs.
