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
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.