For the gremolata

  • 1½ tsp extra-virgin olive oil

  • ½ tsp caraway seeds
  • 25g sourdough, blitzed or broken into fine crumbs
  • 1 tbsp finely chopped flat-leaf parsley
  • 7g fresh thyme leaves
  • 1 tbsp grated parmesan, plus extra to serve

  • ½ tsp grated lemon zest

For the pasta

  • 4 slices pancetta
  • 1 medium parsnip, peeled
  • 175g spaghetti

  • 1 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • 1 tbsp capers, drained


  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

Nutritional Details

Each serving provides
  • Energy 2165kj 517kcal 26%
  • Fat 15.8g 23%
  • Saturates 4.4g 22%
  • Sugars 4.9g 5%
  • Salt 0.97g 16%

% of the Reference Intakes

Typical values per 100g: Energy 649kj/155kcal

Each serving provides

72.7g carbohydrate 5.3g fibre 18.2g protein

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