Brussels sprouts pasta is a wonderful way to use Brussels sprouts when they are in season and it is such a quick meal. With crispy pancetta, perfectly seared Brussels sprouts, and pasta, it is a delicious combination of flavors that makes the perfect easy Fall dinner.
I have so many variations of how to make Brussels sprouts because it is a favorite veggie in our house. In the Fall, when I want a quick main dish to make with them, I turn to this Brussels sprouts and pasta recipe!
Made with crispy pancetta, fresh Brussels sprouts, olive oil, lemon (for brightness), and Parmesan cheese, the flavors are amazing. Even picky eaters love this easy pasta and I love it because it takes just minutes to make.
This pasta comes together very quickly so most of your time will be searing your Brussels sprouts and crisping up the pancetta. Easy enough!
Ingredients Needed
- Brussels sprouts
- Farfalle pasta (or another pasta shape).
- Pancetta (or bacon)
- Olive oil
- Garlic
- Lemon
- Crushed red pepper flakes.
Notes about the ingredients
- Pancetta: You can find this either near or at the deli area of your grocery store. Some stores sell the pancetta already cubed in a package. You can also order a thick slice of pancetta (about ½ inch thick) from the deli counter and dice it up yourself or use bacon.
- Brussels sprouts: try to buy whole Brussels sprouts if you can. The prepared ones they sell in the stores have the tough stems mixed into the bag and that is not tasty.
- Pasta: Farfalle is used in this recipe but penne or rigatoni work great as well.
- Swap out the lemon: The acid component is important in this recipe because it brightens up the flavors. If you do not have lemon you can substitute balsamic vinegar or sherry vinegar to achieve the same result.
Tips
The delicious flavor you get in this pasta comes from searing the Brussels sprouts in a hot pan. Try to give them time without flipping or stirring them to get nice and caramelized.
You will be rewarded with delicious caramelized Brussels sprouts if you have patience. I also have a quick guide on how to clean Brussels sprouts if you need help there.
More Easy Pasta Recipes
If you love this Brussels sprouts pasta recipe, you may also like these:
More Brussels Sprouts Recipes
This Brussels sprouts and pancetta pasta recipe is one of my favorite easy pasta recipes to make when Brussels sprouts are abundant. If I am not making this easy pasta when I have Brussels sprouts in the house, I will be making:
Faqs
Brussels sprouts are a great addition to pasta like in the recipe or mixed with other veggies.
No. Boiling Brussels sprouts makes them taste bitter. The best way to cook Brussels sprouts is in a pan like in this recipe or in the oven.
Pasta with Brussels Sprouts and Pancetta
Ingredients
- 1 pint or bag of Brussels sprouts whole cleaned and stems removed then cut in halves.
- 4 tablespoon extra virgin olive oil
- 1 lemon
- 1 teaspoon kosher salt plus more to taste and for pasta water
- ¼ teaspoon crushed red pepper flakes
- 1 lb Farfalle pasta
- 4 ounces pancetta or bacon diced
Instructions
- Bring a large pot of water to a boil for your pasta.
- In a large heavy bottom sauté pan, heat your olive oil on medium heat.
- Once the sauté pan is heated, add your Brussels sprouts to the pan making sure they are not overlapping and that they are all touching the pan.
- You are going to be browning them and getting a nice caramelized outside.
- Cook them without touching them for about 4 minutes. You will hear some pops and discussion coming from the pan and that is ok!
- After 4 minutes toss them around with a spatula and you should start to see the nice browning happening. Press them all back down in the pan after tossing so they do not overlap and Cook for another couple minutes.
- Once the Brussels sprouts are nice and browned, remove them from the pan and place on to a plate and set aside.
- Add 1 tablespoon of olive oil into your pan that you were just using.
- Add your pancetta and red pepper flakes and cook until crisp, stirring often. About 5 minutes.
- Once pancetta is crisp, add your Brussels sprouts back into the pan with the pancetta.
- Add your salt and the juice of your lemon and toss.
- Reduce heat to low.
- Once the pasta water is boiling add a good pinch of salt and your pasta.
- Cook according to the manufacturers instructions for al dente.
- Once pasta is cooked, scoop out a mug full of pasta water and set aside and then drain your pasta.
- Add your pasta to the Brussels sprouts mixture and toss.
- Add half of your pasta water to the pasta and Brussels sprouts and mix well.
- Cook the pasta with the Brussels sprouts for 2 minutes, tossing the pasta while it cooks.
- If it looks dry, add a little more pasta water and toss together.
- Taste and add any additional salt and pepper and enjoy!
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
Leave a Reply