I had so much fun creating this dish. I love an easy recipe, and this one is easy but will still impress the heck out of everyone that views your pics on Instagram (<—my account, yes that was a shameless plug). Seriously though, your friends will be asking for the recipe, so be ready to send them the link to my website for this creamy Pasta with Brussels Sprouts and Pancetta!
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Pasta with Brussels Sprouts and Pancetta:
This meal is really easy to make, loaded with Brussels sprouts (a pound of them to be exact), is incredibly flavorful, and cooks up in less than 25 minutes!
Tips for COOKING PASTA:
When cooking pasta there are only a few things to remember:
1. Follow pasta box cooking instructions, they usually are right on.
2. Salt the water for flavor.
3. To keep pasta from sticking be sure to have lots of water in your pot, at least several inches above the pasta to allow room for expansion, and…
4. stir frequently.
KEEPING IT under 25 MINUTES:
Making the most of your time is the best way to keep this recipe at 25 minutes from start to finish. While pasta water heats and pasta cooks, you can prep the pancetta, Brussels sprouts, garlic, and cheese. Then when the pasta is ready, you just toss it all together!
MAKING THIS MEAL GLUTEN FREE AND JUST AS GOOD!
If you live without gluten you don’t have to miss out on exceptional pasta! Jovial Foods makes the best gluten free pasta around. I am lucky enough to live by a store that carries it, but if you aren’t you can order it here!
Love Pasta? Need More Recipes?
Try this fresh vegan take on spaghetti or this traditional spaghetti with meatballs!
The Recipe: Pasta with Brussels Sprouts and Pancetta
Tips and what you will need: be sure to check out the pasta cooking instructions above. You will need a large stock pot, a large skillet, and as always, a good knife!
A quick, easy meal that also happens to be easy on the wallet
- 4 ounces pancetta
- 16 ounces spaghetti, prepared to package instructions
- 1 pound Brussels sprouts, ends and core trimmed off, thinly sliced
- 1/4 cup butter, divided
- 1 large clove garlic (or 2 small), peeled and minced or grated with a microplane
- 1/2 cup heavy cream
- sea salt amd freshly ground pepper (to taste)
- olive oil, only if needed
- 3 ounces shaved parmesan
- 1/2 cup toasted pine nuts
- red pepper flakes, if desired
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Place a large pot of salted water to boil
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While waiting for pasta water to boil cook pancetta: Place pancetta in a large skillet and cook until slightly crispy. Remove from pan and allow to cool, then chop. Use a paper towel to soak up excess pancetta fat but do not clean pan. While cooking pancetta prep Brussels sprouts, garlic, cheese and measure out cream
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When water boils add pasta and stir well. Cook to package directions.
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When pasta has about six minutes cooking time left, place 3 tablespoons butter to same skillet used to cook pancetta and turn on med/high heat
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When butter is melted add Brussels sprouts and cook, stirring occasionally until sprouts are bright green and tender, add garlic and cook one more minute stirring frequently
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Strain pasta in a colander (do not rinse) add to pan with Brussels sprouts
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Add cream, pine nuts and the last tablespoon of butter, sea salt and pepper to taste (keep in mind pancetta and Parm are salty, so be conservative)
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Toss and cook together for one more minute. If pasta is a little dry, drizzle with a little olive oil and toss again.
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Serve: plate pasta, sprinkle with shaved Parm and red pepper flakes (if you like a little kick). Eat!
MAY I PLEASE ASK A FAVOR?
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Beautiful colors in this recipe!
Thanks Jaime!