Parsnip & pancetta tagliatelle with parmesan & butter

INGREDIENTS

• 8 slices higher-welfare pancetta or dry-cured smoked streaky bacon
• 1 handful fresh rosemary, thyme or summer savory, leaves picked
• 1 good knob butter
• 2 cloves garlic, peeled and finely sliced
• 2 parsnips, peeled and finely sliced
• 455 g dried tagliatelle
• 1 good handful Parmesan cheese, grated
• sea salt
• freshly ground black pepper
• 1 tablespoon olive oil