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Pasta with Brussels Sprouts and Pancetta

A quick, easy meal that also happens to be easy on the wallet

Course Main Course
Cuisine American
Keyword comfort food, easy dinner recipe, easy pasta recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Author Linda Spiker


  • 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


  1. Place a large pot of salted water to boil
  2. 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

  3. When water boils add pasta and stir well. Cook to package directions.

  4. 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

  5. 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
  6. Strain pasta in a colander (do not rinse) add to pan with Brussels sprouts

  7. 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)

  8. Toss and cook together for one more minute. If pasta is a little dry, drizzle with a little olive oil and toss again.
  9. Serve: plate pasta, sprinkle with shaved Parm and red pepper flakes (if you like a little kick). Eat!