BLACK PEPPER TAGLIATELLE WITH PARSNIPS AND PANCETTA

Black Pepper Tagliatelle with Parsnips and Pancetta image

Provided by Martha Stewart

Number Of Ingredients 10

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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

Steps:

Lightly dust 2 baking sheets with semolina; set aside. Cut pasta dough into 2-inch pieces. Roll each piece of dough through the pasta machine from the thickest to the thinnest setting. Transfer dough to one of the prepared baking sheets. Let dough dry, 2 to 3 minutes. Roll up each piece, and cut crosswise into 1/4-inch-wide strips. Place the tagliatelle onto a second prepared baking sheet, cover with a clean kitchen towel; set aside.
Bring 6 quarts water to a boil in a large pot and add 2 tablespoons salt.
In a large skillet, heat oil over medium-high heat. Add pancetta, and cook until brown and fat has rendered, about 10 minutes. With a slotted spoon, remove pancetta to a paper towel-lined plate; set aside. To the pan, add butter and melt. Add parsnips. Cook, over high heat, without shaking the pan too much, until golden brown and slightly crispy, 5 to 6 minutes. Season with salt and pepper.
To the boiling water, add tagliatelle, and cook until al dente, about 2 minutes. Add 1/4 cup cooking liquid to parsnips, and continue to cook for 1 minute. Drain pasta, and add to the pan with parsnips. Cook over high heat, tossing to coat pasta. Add Parmigiano-Reggiano, and toss to coat. Stir in parsley. Divide equally between warm plates. Sprinkle additional Parmigiano-Reggiano and parsley over pasta. Serve immediately.