Pancetta, Parmigiano-Reggiano and Petite Brussels Sprout Pasta Recipe

Name: Pancetta, Parmigiano-Reggiano and Petite Brussels Sprout Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons plus more, for drizzling, olive oil; 2 cups diced pancetta; 3 cups baby Brussels sprouts, ends trimmed; 1/4 cup diced shallots; 1 cup dry white wine; 2 teaspoons chopped garlic; 1 pound angel hair pasta; Salt; Freshly ground black pepper; Parmigianino-Reggiano, for garnish

Servings: persons

2 tablespoons plus more, for drizzling, olive oil
2 cups diced pancetta
3 cups baby Brussels sprouts, ends trimmed
1/4 cup diced shallots
1 cup dry white wine
2 teaspoons chopped garlic
1 pound angel hair pasta
Salt
Freshly ground black pepper
Parmigianino-Reggiano, for garnish

1
In a large stock pot over high heat, bring 4 quarts of salted water to a boil.
2
In a large saute pan over medium heat, add the olive oil and pancetta.
3
Let pancetta render, about 3 minutes.
4
Add Brussels sprouts and toss to coat with oil.
5
Cook for 5 minutes or until Brussels sprouts begin to brown.
6
Add shallots, wine and garlic and let the mixture reduce, about 3 minutes.
7
In the meantime, drop the angel hair pasta into the water, being sure not to overcook.
8
Drain the pasta well and pour into the saute pan.
9
Drizzle with olive oil, season with salt and pepper, to taste, and toss to coat with the Brussels sprout mixture.
10
Pour into a large serving bowl and garnish with Parmigianino-Reggiano.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons plus more, for drizzling, olive oil, 2 cups diced pancetta, 3 cups baby Brussels sprouts, ends trimmed, 1/4 cup diced shallots, and more.

Yes, Pancetta, Parmigiano-Reggiano and Petite Brussels Sprout Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pancetta, Parmigiano-Reggiano and Petite Brussels Sprout Pasta

How did you like this recipe?

Frequently Asked Questions