Tagliatelle with Parsley Root & Parmesan | Autumn Pasta

Thoroughly wash and peel the parsley roots and cut into thin slices or bite-sized half-moons. Finely dice the shallots and garlic cloves. Wash the fresh parsley, shake dry and finely chop.

Bring plenty of water to a boil in a large pot and salt generously. Cook the tagliatelle according to the package instructions until al dente. Scoop out a ladle of pasta water (approx. 100 ml) before draining.

At the same time, heat 1 tbsp olive oil and 1 tbsp butter in a wide pan over medium heat. Sauté the shallots for 2 minutes until translucent, then add the garlic and the prepared parsley root slices. Sauté gently over medium heat for about 6 to 8 minutes until the root vegetables take on a little colour and are cooked al dente.