Pancetta, Parmigiano-Reggiano and Petite Brussels S

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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Pancetta, Parmigiano-Reggiano and Petite Brussels Sprout Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions