There’s something magical about the combination of Brussels sprouts and pancetta that makes pasta truly irresistible. Picture this: tender Brussels sprouts, crispy pancetta, and al dente pasta all tossed together in a savory sauce that’s rich yet light. The aromas wafting from your kitchen will have everyone asking, “What’s cooking?!” This dish is like a cozy hug on a plate, perfect for any night of the week or even a fancy dinner party when you want to impress without the fuss.
Now, let me take you back to the first time I made this dish for my family. It was one of those evenings where everything was going wrong—burnt cookies, a broken chair, and my toddler gleefully finger-painting with spaghetti sauce. But then I whipped up this Brussels Sprouts and Pancetta Pasta, and suddenly, it was as if I’d summoned culinary magic. Everyone loved it! The laughter returned, and the chaos faded into the background as we devoured every last bite.
Why You'll Love This Recipe
- This delicious Brussels Sprouts and Pancetta Pasta is quick to prepare yet packed with flavor that delights every palate
- Its vibrant colors make it visually appealing and perfect for impressing guests
- Plus, you can easily customize it with your favorite ingredients for added versatility
I still remember how my friends raved about it at our last potluck—it became an instant classic!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Pasta: I recommend using spaghetti or fettuccine; they hold onto the sauce beautifully.
- Brussels Sprouts: Look for firm sprouts; avoid any that feel soft or squishy.
- Pancetta: Choose high-quality pancetta for an authentic flavor; it’s worth the splurge.
- Garlic: Fresh garlic cloves add a robust flavor that complements the dish perfectly. Garlic and Butter Broth Roasted Potatoes. Zesty Lemon Garlic Roasted Potatoes.
- Olive Oil: Use extra virgin olive oil for sautéing; it adds richness to your pasta.
- Parmesan Cheese: Grated fresh parmesan elevates this dish; don’t skimp on it!
- Red Pepper Flakes: Add these for a hint of heat if you’re feeling adventurous. For more inspiration, check out this Stuffed Pepper Casserole recipe.
- Salt and Pepper: Essential for seasoning; taste as you go!
The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this Baked Ravioli recipe.
Let’s Make It Together
Prepare Your Pasta: Bring a large pot of salted water to a boil over medium-high heat. Once boiling, toss in your pasta and cook according to package instructions until al dente. Stir occasionally to prevent sticking.
Sauté Pancetta and Garlic: In a large skillet, heat olive oil over medium heat. Add diced pancetta and cook until crispy, about 5-7 minutes. Add minced garlic during the last minute to avoid burning.
Add Brussels Sprouts: Toss halved Brussels sprouts into the skillet with pancetta. Sauté until they turn golden brown and tender—about 8-10 minutes—with occasional stirring to ensure even cooking.
Combine Ingredients: Once everything is beautifully browned, drain your pasta (reserve some pasta water) and add it directly into the skillet with Brussels sprouts and pancetta. Stir well to combine all those fantastic flavors.
Create Your Sauce: If your pasta seems dry, add reserved pasta water gradually while tossing everything together. Roasted Asparagus with Balsamic Goat Cheese Finish by adding grated parmesan cheese along with red pepper flakes for that perfect kick.
Serve and Enjoy!: Plate your delicious Brussels Sprouts and Pancetta Pasta while it’s hot! Garnish with extra parmesan cheese if desired and enjoy those satisfied smiles around the table. Creamy Parmesan Garlic Brussels Sprouts.
This delightful dish is sure to become a favorite in your household as it has in mine! With its scrumptious blend of flavors, you’ll find yourself serving up seconds before you know it!
You Must Know
- Brussels Sprouts and Pancetta Pasta combines savory flavors with a delightful crunch
- This dish is incredibly versatile, so feel free to adjust the ingredients based on your pantry
- The aroma of crispy pancetta wafting through your kitchen will have everyone asking for seconds
Perfecting the Cooking Process
To achieve optimal flavor and texture, sauté the pancetta first, then add Brussels sprouts before cooking pasta. This sequence ensures everything melds together beautifully.
Add Your Touch
Feel free to swap pancetta for bacon or use a vegetarian alternative like mushrooms. Adding a sprinkle of lemon zest can brighten the dish too.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop to keep the pasta from becoming mushy.
Chef's Helpful Tips
- Ensure your Brussels sprouts are evenly cut to promote even cooking and prevent burning
- A splash of white wine during cooking enhances flavors without overpowering them
- Always taste as you go; it’s your best friend in developing great flavor!
The first time I made this dish, my friends couldn’t stop raving about it! Their compliments turned my simple weeknight dinner into a mini-celebration, and I knew I had struck gold with this recipe.
FAQ
Can I use frozen Brussels sprouts?
Yes, but fresh ones provide better texture and flavor in Brussels Sprouts and Pancetta Pasta.
What type of pasta works best for this recipe?
Short pasta like penne or farfalle holds sauce well, making it perfect for this dish.
Can I make Brussels Sprouts and Pancetta Pasta ahead of time?
Absolutely! Just store components separately to maintain freshness until serving time.
Brussels Sprouts and Pancetta Pasta
- Total Time: 30 minutes
- Yield: Serves 4
Description
Brussels Sprouts and Pancetta Pasta is a delightful dish that combines the earthy flavors of Brussels sprouts with the rich, savory taste of pancetta. This quick and simple recipe features al dente pasta tossed in a light garlic-infused sauce, making it perfect for weeknight dinners or special occasions. With vibrant colors and irresistible aromas, this pasta dish is sure to impress your family and friends while delivering a comforting meal that feels gourmet without the fuss.
Ingredients
- 8 oz spaghetti or fettuccine
- 1 cup Brussels sprouts, halved
- 4 oz pancetta, diced
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- ½ cup grated Parmesan cheese
- ¼ tsp red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add diced pancetta and cook until crispy, about 5-7 minutes. Add minced garlic during the last minute.
- Add halved Brussels sprouts to the skillet and sauté until golden brown and tender, about 8-10 minutes.
- Combine drained pasta with the pancetta and Brussels sprouts in the skillet. Stir well and add reserved pasta water gradually if needed.
- Finish with grated Parmesan cheese and red pepper flakes. Toss to combine and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 2g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 20mg
