Pasta with Pancetta and Brussels Sprouts
Pancetta and Brussels sprouts are a winning combination, frequently appearing on holiday dinner tables. There's no need to save them for special occasions though. This easy weeknight meal combines pasta with Brussels sprouts and pancetta, and adds a crispy breadcrumb garnish.
Ingredients
For the pasta
- 14 ounces orecchiette
- Salt
- 1 tablespoon olive oil
- 7 ounces pancetta, cut into 1/4-inch (6-mm) dice
- 12 ounces Brussels sprouts, quartered
- 3 tablespoons crème fraîche
- 3/4 ounce (scant 1/4 cup) Parmesan cheese, grated
- 1 tablespoon finely chopped fresh dill or flat-leaf parsley
For the pangrattato
- 2 tablespoons olive oil
- 2 tablespoons (1 oz) butter
- 1 garlic clove, thinly sliced
- 3 1/2 ounces (1 cup) fresh white bread crumbs
- Finely grated zest of 1/2 lemon, preferably organic
- Sea salt and freshly ground black pepper
Instructions
Cook the pasta
- In a large pot of boiling salted water, cook the pasta until just tender, according to package directions. Drain in a colander, reserving a scant 1/2 cup (100 ml) of cooking water.
Make the pangrattato
- Meanwhile, in a large skillet over medium heat, warm the oil and butter. Toss in the garlic, bread crumbs, and lemon zest, and fry, stirring frequently, until golden, 4 to 6 minutes. Transfer to a small bowl and season with salt and pepper to taste.
Finish the pasta
- In the same large skillet over medium heat, warm the olive oil and gently fry the pancetta until golden, 4 to 5 minutes. Scoop the pancetta out of the skillet with a slotted spoon and place in a small bowl.
- Toss the sprouts into the skillet along with a splash of water and fry until they are just tender, about 5 minutes.
- Return the crispy pancetta to the skillet along with the drained pasta, crème fraîche, Parmesan, and reserved cooking water. Stir together with half of the dill or parsley. Check the seasoning and adjust as needed.
- Sprinkle with the pangrattato and the rest of the dill or parsley and serve.
Nutrition
Serving: 1portion | Calories: 892kcal | Carbohydrates: 101g | Protein: 28g | Fat: 42g | Saturated Fat: 14g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 631mg | Fiber: 8g | Sugar: 6g