Spaghetti with Swede and Bacon

Yield: 3 servings

Spaghetti with Swede and Bacon is budget-friendly and a twist on the classic carbonara. Seasonal swede, local bacon and plenty of parmesan. This a comforting lunch, the 3rd serving I took to work and enjoyed as lunch at work

Ingredients

• 1 tbsp rapeseed oil,
• 250 grams swede , peeled and chopped into small chunks
• 1 onion , peeled, roughly chopped
• 2 cloves garlic, crushed
• 40 grams parmesan , grated, plus extra to serve
• 300 grams spaghetti
• 120 grams diced bacon, smoked
• 2 thyme sprigs , leaves picked, plus extra to serve

Method

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. 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.

total time: 50 minutes
preparation time: 15 minutes
cooking/bakin time: 30 minutes