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Tagliatelle With Pancetta And Parsnips Recipe

Nutrition per serving    (USDA % daily values)
CAL
641
FAT
72%
CHOL
120%
SOD
24%

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Ingredients for 4 servings

4 extra-large eggs

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

Freshly ground black pepper

3 cups unbleached all-purpose flour, plus more, as needed

Parmigiano-Reggiano, for serving

1/2 pound parsnips, peeled, halved, and cut into 1/4-inch half moons (omit the thickest part of the ends)

Kosher salt

1 tablespoon unsalted butter

1 bunch flat-leaf parsley, finely chopped to yield 1/4 cup

1 recipe basic pasta dough, recipe follows

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