{image credit: Brian Woodcock for Country Living}
Pancetta and Brussels Sprouts Linguini
By Marian Cooper Cairns for Country Living
Serves 4
I know not everyone is a brussels sprouts fan, but I do love them when prepared certain ways, and this is one of them! This dish is full of flavor and pretty quick to make. I have several go-to pasta recipes like this, so here’s another version of pasta + protein + veggie = complete meal. You can substitute bacon instead of pancetta (I think I actually prefer that), and honestly I usually use 3/4 to 1 lb. of pasta to make the meal stretch a little further for my family.
Ingredients:
1/2 lb. linguini
Kosher salt
Freshly ground black pepper
6 oz. pancetta (or 6 slices thick-cut bacon), cut into bite-sized pieces
1 medium sweet onion
1 lb. brussels sprouts
2 cloves garlic, minced
1/3 cup dry white wine
3 oz. parmesan
Directions:
Cook pasta in boiling salted water according to package directions; reserve 1 cup pasta water. Drain.
While pasta is cooking: Sauté pancetta and onion in a large deep skillet over medium heat, stirring occasionally, until pancetta is browned and onions are caramelized, 8 to 10 minutes. Add Brussels sprouts and garlic and sauté, stirring, until leaves are bright green, 2 minutes. Stir in wine, scraping brown bits from bottom of skillet. Add pasta, grated Parmesan, and 1/2 to 3/4 cup reserved pasta water, and stir until Parmesan is melted and pasta is creamy and well coated. Season with salt and pepper.
Serve immediately sprinkled with pepper and shaved Parmesan.
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