Brussels Sprouts and Pancetta Pasta (Pâtes aux Choux de Bruxelles et Pancetta)
This Pâtes aux Choux de Bruxelles et Pancetta (Brussels Sprouts and Pancetta Pasta) recipe is a delicious and hearty dish that combines the flavors of Brussels sprouts and pancetta with pasta, creating a comforting meal perfect for any occasion.
Ingredients
- 300g pasta
- 200g pancetta, diced
- 500g Brussels sprouts, trimmed and halved
- 3 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and set aside.
- In a large skillet, cook the diced pancetta over medium heat until crispy. Remove from the skillet and set aside, leaving the rendered fat in the skillet.
- Add the halved Brussels sprouts to the skillet and cook until they are tender and caramelized, about 8-10 minutes.
- Add the minced garlic and cook for an additional 2 minutes.
- Combine the cooked pasta with the Brussels sprouts and pancetta in the skillet. Drizzle with olive oil and toss to combine. Season with salt and pepper to taste.
- Serve the pasta topped with grated Parmesan cheese.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Carbohydrates
- 40g
- Protein
- 15g
- Fat
- 25g
Supplies
Large pot Skillet Colander Grater
Tools
Cooking spoon Tongs Knife Cutting board
Serving suggestions
Serving suggestions: Enjoy the Pâtes aux Choux de Bruxelles et Pancetta with a side of crusty bread and a glass of Belgian beer.
Tips & tricks
Tips: For a vegetarian version, you can substitute the pancetta with diced mushrooms for a flavorful alternative.
Cost
$15