Pancetta-and-Brussels Sprouts Linguini

Name: Pancetta-and-Brussels Sprouts Linguini
Prep time: 25 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1/2 lb. Linguini; Kosher salt and freshly ground black pepper; 6 oz. unsliced pancetta (or 6 slices thick-cut bacon), diced; 1 medium sweet onion, thinly sliced; 1 lb. Brussels sprouts, sliced; 2 large garlic cloves, finely chopped; 1/3 c. dry white wine; 3 oz. Parmesan, grated (about 3/4 cup), plus more, shaved, for serving

For even more protein, top each serving of this hearty winter pasta with a fried egg.

By Marian Cooper CairnsPublished: Jan 8, 2015

5 Ratings

Jump to recipe

Brian Woodcock

Yields:

4 serving(s)

Prep Time:

25 mins

Total Time:

25 mins

Cal/Serv:

514

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Ingredients

1/2 lb. Linguini
Kosher salt and freshly ground black pepper
6 oz. unsliced pancetta (or 6 slices thick-cut bacon), diced
1 medium sweet onion, thinly sliced
1 lb. Brussels sprouts, sliced
2 large garlic cloves, finely chopped
1/3 cup dry white wine
3 oz. Parmesan, grated (about 3/4 cup), plus more, shaved, for serving

Directions

1. Step 1Cook pasta in boiling salted water according to package directions; reserve 1 cup pasta water. Drain.
2. Step 2While 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.
3. Step 3Serve immediately sprinkled with pepper and shaved Parmesan.