Black Pepper Tagliatelle with Parsnips and Pancetta

Name: 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)