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Pasta With Brussels Sprouts & Guanciale

Discussion in 'Italian Recipes' started by Kitty Reeves, Mar 6, 2015.

  1. Ingredients:
    1 Pound Pasta Of Choice (See Notes Above)
    2 Tablespoons Olive Oil
    4 Ounces Diced Guanciale or Pancetta
    3 Garlic Cloves, Peeled & Thinly Sliced
    1/2 Teaspoon Red Chili Flakes
    3/4 Pound Brussels Sprouts, Trimmed & Thinly Sliced
    Salt & Pepper To Taste
    1/2 Cup Fresh Parsley Leaves
    Juice of 1/2 Lemon
    To Serve:
    Grated Pecorino Romano Cheese

    Directions:
    Put a large pot of lightly salted water on to boil.
    In a frying pan, heat the olive oil over medium heat, and then cook the guanciale or pancetta until lightly browned, about 3 to 4 minutes.
    Add the garlic and chili flakes and cook an additional minute or two until fragrant.
    Add the sliced Brussels sprouts and add 1/8 of a cup or so of water.
    Toss the sprouts with the other ingredients and continue to cook just until the sprouts begin to soften, about 2 minutes.
    Cook the pasta until it is “al dente”, then drain and reserve a small cup of the pasta water.
    Return the pasta to the pot along with the Brussels sprout mixture, the parsley leaves and a squeeze of lemon juice.
    Cook for a minute or two over high heat, tossing to mix well, until the mixture is piping hot.
    If the pasta seems dry, add a little of the pasta water.
    Serve, passing the grated cheese at the table.

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  2. I am definitely going to try this out this week. I will post pictures!
     
  3. Cheese with Aglio e Olio no, please.
    Try toasted breadcrumbs instead of Romano.
     
  4. This looks really good. Thanks for the recipe. I am a huge fan of Brussels sprouts and am always looking for new ways to cook it.
     
  5. I also love trying out new recipes - I used to hate brussels sprouts as a kid but now as an adult I quite enjoy them when they're roasted -- I think I would enjoy this recipe! Pancetta and the sprouts would make a great combination, I think!
     

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