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Spaghetti with pancetta and cheese in bowls with cutlery

Swede & pancetta spaghetti

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 3

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

Nutrition: per serving


  • 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


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Recipe from Good Food magazine, March 2018

Goes well with


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