Parsnips, carrots, and shallots give pasta a fresh, seasonal twist.
In pot of salted boiling water, cook pasta until al dente. Reserve 1 cup cooking water; drain pasta. In large skillet, cook pancetta in oil over medium-high heat for 4 minutes. Add parsnips, carrots, and shallot; stir until softened, 3 minutes. Add pasta, cooking water, and cheese; toss over high heat until creamy, 2 minutes. Garnish.