Pasta with Brussels Sprouts and Pancetta
A quick, easy meal that also happens to be easy on the wallet
Ingredients
- 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
Instructions
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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!