Cavatappi with Brussel Sprouts and Pancetta


I'm always ready for a bowl of pasta and even better if I can add some vegetables into the mix. Cavatappi with Brussel Sprouts and Pancetta is simple to prepare and so good. This light-tasting dish is perfect for springtime and casual entertaining. The sauce is reminiscent of garlic and oil, with a few additions. I start by sauteing the pancetta, then add garlic, crushed red pepper, and then the Brussel Sprouts. Once cooked, I add the pasta, lemon zest, and sprinkle with pecorino romano cheese for serving.



Ingredients for Cavatappi with Brussel Sprouts and Pancetta:


1 pound Cavatappi, cooked according to package directions

1/4 cup reserved pasta water

2 pounds Brussel Sprouts

1/4 cup olive oil

5 ounces diced pancetta

6 cloves garlic, minced

1/8-1/4 teaspoon crushed red pepper, I used 1/4

2 teaspoons lemon zest

1/2 lemon, optional


kosher salt

black pepper

pecorino romano grated cheese


Time-Saving Tip: Slice the Brussel Sprouts up to a day in advance.


Let's see what we need.

We're ready to cook.


Trim the sprouts by slicing off the bottom of each one. Then halve them lengthwise and thinly slice; set aside.


Add the 1/4 cup of oil and pancetta in a large pan. Saute until lightly golden and add the garlic. Stir for 30 seconds or until the garlic is fragrant and add the red pepper.


Add the sliced Brussel Sprouts and season with salt and pepper. Cook over medium-high heat until the vegetable is tender.


Add the cooked pasta, reserved water, and a few tablespoons of olive oil. Toss over low heat until the flavors have mixed, and the pasta is hot. Toss in the zest and a few squirts of lemon juice if desired. Add salt and pepper as needed.


It's ready! Cavatappi with Brussel Sprouts and Pancetta is such a delicious and light tasting dish. The pancetta adds excellent flavor, and the lemon and cheese finish it off perfectly.


Enjoy!


Cavatappi with Brussel Sprouts and Pancetta:


  • 1 pound Cavatappi, cooked according to package directions

  • 1/4 cup reserved pasta water

  • 2 pounds Brussel Sprouts

  • 1/4 cup olive oil

  • 5 ounces diced pancetta

  • 6 cloves garlic, minced

  • 2 teaspoons lemon zest

  • 1/2 lemon, optional

  • 1/8-1/4 teaspoon crushed red pepper

  • kosher salt

  • black pepper

  • pecorino romano grated cheese

  • Trim the sprouts by slicing off the bottom of each one. Then halve them lengthwise and thinly slice; set aside.

  • Add the 1/4 cup of oil and pancetta in a large pan. Saute until lightly golden and add the garlic. Stir for 30 seconds or until the garlic is fragrant and add the red pepper.

  • Add the sliced Brussel Sprouts and season with salt and pepper. Cook over medium-high heat until the vegetable is tender.

  • Add the cooked pasta, reserved water, and a few tablespoons of olive oil. Toss over low heat until the flavors have mixed, and the pasta is hot. Toss in the zest and a few squirts of lemon juice if desired. Add salt and pepper as needed.

  • Time-Saving Tip: Slice the Brussel Sprouts up to a day in advance.

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