Carrot and turmeric tagliolini with vegetables and crisp pancetta

A wonderful, satisfying dish. These tagliolini are lovely with just extra virgin olive oil and Parmigiano; crunchy vegetables and pancetta make them special.
Here is the sauce recipe, split across 2 posts to avoid excessive length.

INGREDIENTS FOR 4
CARROT AND TURMERIC TAGLIOLINI See blog recipe, quantity for 4.
VEGETABLE SAUCE
2 CARROTS
1 COURGETTE
1 LEEK
1 GARLIC CLOVE
10 DATTERINI TOMATOES
2 TABLESPOONS TAGGIASCA OLIVES
EXTRA VIRGIN OLIVE OIL
THYME
SALT
PEPPER
6 FLAT PANCETTA SLICES, omit for vegetarians
GRATED PARMIGIANOI wash, clean and finely dice vegetables.I heat plenty of extra virgin olive oil and garlic in a large pan and add vegetables.I cook quickly over high heat with salt and pepper, keeping crisp.Two minutes before turning off, I add diced tomatoes and remove garlic.I turn off and add halved Taggiasca olives and thyme leaves.I brown pancetta slices in a hot pan.I remove when golden and pat away excess fat with kitchen paper.I cut pancetta into strips and keep warm. I boil tagliolini in salted water for a minute; everything is ready to assemble.I drain into vegetables, add a couple of small ladles cooking water and turn gently. I drizzle with oil, plate in nests, add Parmigiano and pancetta for saltiness and decorate with thyme.