Pancetta, Brussels Sprouts and Bucatini
There are plenty of good reasons to use Brussels sprouts, even this late in the season. And this idea of using them with a little Pancetta, Brussels Sprouts and Bucatini is maybe one of the best I can think of. It’s plenty of a main course, but it’s also a great side dish if that’s what you’re looking for. Either way, the taste is fantastic and the “filling” quotient is pretty good too. It does depend on some great sprouts, but that’s actually rather easy.
What’s best, for a quick dinner or a nice side, the dish comes together very quickly — more or less about the time it takes to make the pasta — which will definitely get you on the table in under thirty minutes. In other words, it’s great.
I’m pretty sure I saw something like this on another recipe site and took some notes, but I don’t remember well, except the main ingredients. Apologies to whomever I may have picked this up from.
3/4 lb. Bucatini
Freshly ground black pepper
6 oz. Pancetta, cut into half-ounce pieces
1 medium sweet onion
1 lb. Brussels sprouts
2 clove garlic
1/2 c. dry white wine
3-4 oz. Parmesan
- Cook pasta in boiling salted water; reserve 1 cup pasta water. Drain.
- While the pasta is cooking, sauté pancetta and onion in a large deep skillet over medium heat, stirring, 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 some of the reserved 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.