Fusilli with Baby Brussels Sprouts and Pancetta


Fusilli pasta, caramelized baby Brussels sprouts, and sauteed pancetta star in this unexpected pasta dish. The nuttiness of the sprouts and smokiness of the meat is a wonderful combination. The dish is brightened with some lemon. This is really good.


Ingredients for Fusilli with Baby Brussels Sprouts and Pancetta:


1 pound fusilli, cooked according to package directions

1/4 pound pancetta, cut about 1" thick and diced

17.5 ounces baby Brussels Sprouts, trimmed

2 tablespoons olive oil

3 cloves garlic, minced

3 tablespoons, pecorino romano, plus more for serving

2 tablespoons lemon zest

1 cup fresh basil leaves

1/2 cup reserved pasta water

kosher salt

black pepper


Time-Saving Tip: The Brussels Sprouts can be trimmed and blanched a few hours before preparing the dish.


Let's see what we need.


We're ready to cook.


Bring a pot of water to a boil. Drop in the Brussels Sprouts. Gently boil 1-3 minutes until just tender. Drain, rinse with cold water, drain again, and set aside.


Lightly brown the pancetta in 2 tablespoons of oil. Add the Brussels Sprouts and season with salt and pepper. Saute until sprouts start to brown. Add the garlic and saute until fragrant, about 30 seconds to 1 minute.


Add the pasta and combine thoroughly. Pour in 1/4 cup of the reserved pasta water and toss. Turn off the heat and add the cheese and lemon zest. If the pasta seems too dry add a little more of the reserved water. Tear the basil leaves and toss with the pasta.


It's ready! It looks amazing and tastes so good. I really love this pasta. The flavors are bold, unexpected and delicious. This is a great pasta to serve when entertaining.


Enjoy!

2018 Cranberry Walk