Caramelised Celeriac Tagliatelle | Italian Pasta with Hazelnuts

Peel the celeriac thoroughly, then cut into thin slices or small cubes. Peel and finely crush the garlic cloves. Strip the fresh thyme leaves from their stems.

Toast the hazelnuts in a dry frying pan over medium heat for a few minutes until golden brown and fragrant. Tip them onto a cutting board, let them cool, then chop roughly.

Bring a large pot of well-salted water to a boil. Cook the dried tagliatelle according to the package instructions until al dente. Before draining, ladle out a cup of the pasta cooking water for the pan emulsion.