Photo: Maja Smend
Heat the oil in a non-stick frying pan and add the caraway seeds and sourdough crumbs. Fry until the crumbs are a deep golden brown, taking care not to let them burn. Tip into a bowl and add the herbs, parmesan and lemon zest, then toss.
Bring a pan of salted water to the boil. Dry-fry the pancetta in the frying pan until golden and crisp. Drain on kitchen paper and leave to cool, then break up roughly. Peel the parsnip into long thin ribbons using a vegetable peeler, discarding the woody core.
Add the spaghetti to the pan of boiling water and cook according to the instructions on the packet until al dente. Add the parsnip ribbons to the pan for the last 30 seconds then drain, reserving 1 tbsp pasta water.
Mix the drained spaghetti and parsnip ribbons with the olive oil, lemon juice, capers and reserved pasta water, then season well with salt and plenty of freshly ground black pepper. Serve in warmed bowls. Sprinkle over the gremolata, pieces of pancetta and extra parmesan to serve.