When thinly sliced and sautéed, Brussels sprouts are less pronounced in flavor and texture. They are a nice complement to pasta, even for those who have texture issues with this hearty green.
Author: Alisa Fleming
Recipe type: Entree
Cuisine: Italian
Serves: 4 servings
Ingredients
12 ounces Brussels sprouts, trimmed
8 ounces dry spaghetti, fettuccine, or angel hair pasta (gluten-free, if needed)
4 ounces diced pancetta
3 tablespoons olive oil, divided (or as needed; see directions)
½ teaspoon salt
¼ teaspoon black pepper
1 to 2 tablespoons fresh-squeezed lemon juice, to taste
1 teaspoon lemon zest
Crushed red pepper, for serving (optional)
Instructions
Cut the Brussels sprouts in half vertically (through the stem). Then thinly slice them horizontally with a knife or in a food processor fitted with the slicing disk.
Cook the pasta according to the package directions, until al dente. Drain and rinse the pasta once cooked.
While the pasta cooks, sauté the pancetta in a medium skillet over medium-high heat until almost crisp and the fat is rendered, about 3 to 4 minutes. Remove the pancetta to a bowl using a slotted spoon.
Add 2 tablespoons oil to the pan with the pancetta fat. Add the sliced Brussels sprouts, salt, and pepper. Sauté until the sprouts are tender and just beginning to brown, about 3 to 4 minutes.
Reduce the heat to low. Add the cooked pasta, lemon juice, and lemon zest to the pan and stir or toss with tongs to combine. Add the remaining 1 tablespoon oil to the pan, if needed. If the pancetta releases enough fat, you won’t need the extra oil. But use it if the pasta looks dry.
Plate the pasta and sprinkle with crushed red pepper (if using).