Black Pepper Tagliatelle With Parsnips And Pancetta

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
564
FAT
154%
CHOL
40%
SOD
51%

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Ingredients for 2 servings

Semolina flour, for baking sheet

Black Pepper Pasta

Coarse salt

1 tablespoon olive oil

1/4 pound pancetta or slab bacon, cut into 1/2-inch cubes

2 tablespoons unsalted butter

1/2 pound parsnips, peeled, halved lengthwise, and cut into 1/4-inch half-moons

Freshly ground black pepper

1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

1 bunch flat-leaf parsley leaves, finely chopped (about 1/4 cup), plus more for serving

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