TODAY’S RECIPE: Swede & pancetta spaghetti

A NEW twist! SERVES 3

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 possible) 2 thyme sprigs, leaves picked, plus extra to serve

Method

1. Heat oil in a non-stick frying pan over medium heat, add swede, onion and garlic and fry for five minutes. Cover lid and cook for ten to 15 minutes, stirring, until swede is soft. Set aside to cool, then blitz in a food processor (or mash) with parmesan and a large pinch of seasoning. Add a splash of water to loosen the sauce.

2. Cook pasta in salted water for a minute less than pack instructions. Keep some cooking water. Meanwhile, use frying pan used for sauce to fry pancetta until crisp. Add thyme and fry for a minute, then tip into sauce.

3. Using tongs, transfer pasta to sauce, add reserved water, and toss it so pasta is well coated in sauce. Season, then split between bowls, top with more parmesan and a big grind of black pepper to serve. n