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1
Bring a big pot of water to a boil. Add plenty of salt, add the pasta and cook according to the instructions on the package.
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2
Chop a bit of the base of each Brussels sprout and take some of the outer leaves. Cut the Brussels sprouts vertically to rounds 1/4 inch thick.
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3
Put 2 tablespoons of olive oil in a wide pan on high heat. Once almost smoking add the Brussels sprouts. Satue on high heat for about 5-7 min,mixing from time to time until they get some brown color and caramelized. if it gets too dry add another tablespoon or so of oil.
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4
Add the onion and pancetta and satue for few more minutes until the onion is translucent. Reduce the heat is the veggies get brown too fast, watch not to burn them.
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5
Chop the mushrooms to stripes and add them. Satue for few more minutes.
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6
Add the garlic, nutmeg, tarragon and about 1/2 teaspoon of salt and pepper. mix well and satue for 30 seconds.
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7
Add the white wine, raise the heat and deglaze the pan with a wooden spoon. Let the wine reduce by half and the alcohol evaporate.
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8
Add tablespoon of butter and let it melt. Optional: add two tablespoons of heavy cream. Taste and adjust salt.
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9
Drain the pasta, but save some of the pasta water. Add the pasta and mix well for about 2 minutes. If the sauce looks too dry add a little of the pasta water.
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10
Take of the heat and add the Parmesan, or add it after dividing to plates.
