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
Scale
- 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