Pasta with Brussels Sprouts and Pancetta
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 dinner.
Servings: 4 people
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
Calories: 721kcal | Carbohydrates: 98g | Protein: 23g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 806mg | Potassium: 807mg | Fiber: 9g | Sugar: 6g | Vitamin A: 908IU | Vitamin C: 115mg | Calcium: 82mg | Iron: 3mg
Nutrition Values are estimates only.
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