Black Pepper Tagliatelle with Parsnips and Pancetta

Ingredients

• Black pepper Pasta Dough (see recipe)
• Kosher Salt
• 1/4 pound pancetta or slab bacon, cut into 1Ž2-inch cubes
• 1 tablespoon unsalted butter
• 1/2 pound fresh parsnips, peeled, halved, and cut into 1Ž4-inch half-moons
• Freshly ground black pepper
• 1 bunch flat-leaf parsley finely chopped to yield 1/4 cup
• Parmigiano-Reggiano, for serving
• Black Pepper Pasta
• 3-1/2 cups All-purpose flour plus 1/2 cup for dusting your work surface
• 4 jumbo eggs
• 1 tablespoon virgin olive oil
• 2 tablespoons finely ground fresh black pepper (in coffee grinder)

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