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In a large, non-stick frying pan, fry your pancetta and herbs in the olive oil for 2 minutes.
Then add the garlic and parsnips. Cook for a further 3 minutes on a medium heat, until the pancetta is slightly golden and the parsnips have softened nicely.
Cook your tagliatelle in salted boiling water according to packet instructions, then drain, reserving a little of the cooking water.
Mix the pasta with the parsnips and pancetta and stir in the butter and the Parmesan, adding a little of the cooking water to loosen the mixture and make it creamy and shiny. Season to taste.