Spaghetti with pancetta and cheese in bowls with cutlery

Swede & pancetta spaghetti

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(1 ratings)

Prep: 15 mins Cook: 30 mins


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 and extra info

Nutrition: per serving

  • kcal663
  • fat27g
  • saturates11g
  • carbs78g
  • sugars7g
  • fibre7g
  • protein24g
  • salt1.4g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g swede, peeled and chopped into small chunks
    Two slices of swede



    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 1 onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 40g parmesan, grated, plus extra to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 300g spaghetti
  • 120g diced pancetta (smoked if you can get it)



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 2 thyme sprigs, leaves picked, plus extra to serve


  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.

  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.

  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.

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Comments, questions and tips

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18th Mar, 2018
I cooked this for my young family and they loved it! We all agreed it was similar to a carbonara with less fat. I think any recipe that sneaks in extra veg is’s a keeper!
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