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Make Your Own Smokey Parsnip Spaghetti Carbonara

Spicy Parsnip Spaghetti Carbonara

Serves: 4 | Preparation time: 25 minutes | Cooking time: 25 minutes


  • 400g parsnip, peeled, cut into quarters, cut into 3cm squares
  • 3 tsp smoked paprika
  • 2 tbsp extra virgin olive oil
  • 1 1/2 tsp smoked sea salt
  • 3 eggs
  • 100g parmesan, grated
  • Ground black pepper
  • 350g spaghetti (fresh or dried)
  • 50g butter
  • 100g pancetta
  • 2 large garlic cloves, peeled and slightly crushed
  • Chopped parsley to garnish
  • Grated parmesan to garnish


  1. Preheat the oven to 200°c/400°f/gas mark 6
  2. Into a large bowl put the parsnips, paprika, olive oil and 1/2 tsp of smoked sea salt, mixing well until coated
  3. Put the coated parsnips onto a baking tray and roast in the oven for 15 minutes or so until lightly browned
  4. In another bowl, whisk the eggs together and add the grated parmesan. Mix well and season with freshly ground black pepper
  5. Bring a saucepan of water to the boil and add 1tsp of smoked sea salt. Place the spaghetti in the boiling water and cook
  6. Melt the butter in a frying pan and cook the pancetta and garlic over a medium heat for about 3 minutes, stirring often, until the pancetta is slightly golden. Remove the garlic with a slotted spoon and discard
  7. Add the baked parsnips to the frying pan, mix together with the pancetta and leave on a low heat
  8. When the spaghetti is cooked, remove from the saucepan and transfer it to the frying pan, adding a little of the cooking water as well
  9. Take the frying pan off the heat and gently mix the parsnip and spaghetti together
  10. Allow to cool a little then add the egg and parmesan mixture, stirring quickly to thicken and not scramble
  11. If necessary, add a little more pasta cooking water to achieve a glossy sauce and a little more seasoning
  12. Garnish with a little chopped parsley and grated parmesan and serve immediately