Preheat oven to 450°F. Toss parsnips with olive oil and season with salt and pepper. Roast on a parchment or foil-lined baking tray until browned and fork tender, about 20 minutes. In a large saucepan of salted water, boil pasta until al dente. Drain. In a large skillet, cook pancetta until slightly browned. Remove. Drain off most of the fat. Add the Swiss chard and cook just until wilted, about 2 minutes. Remove the chard. Add the butter, salt and nutmeg. Cook over medium heat until frothy and browned, about 3 to 5 minutes. Add the cream. Cook, while stirring, until thickened and reduced. Stir in the grated Parmesan. Season to taste with salt, pepper and additional nutmeg if desired. Add the pasta, pancetta, parsnips and Swiss chard. Toss to combine. Serve with additional Parmesan.
* Pappardelle is a wide noodle popular in Tuscany, Italy. If you can’t find pappardelle at your local grocery store, substitute with another wide noodle.