Roasted Brussels Sprout and Pancetta Spaghetti

• 8 ounces spaghetti
• 12 ounces brussels sprouts, trimmed and halved
• 4 ounces pancetta, diced
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• Salt and freshly ground black pepper
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
3. 3 Meanwhile, cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
4. 4 In a large skillet, cook pancetta over medium heat until crispy. Add garlic and red pepper flakes, sautéing for 1 minute.
5. 5 Combine cooked spaghetti and roasted brussels sprouts in the skillet with pancetta. Toss with the remaining 1 tablespoon olive oil.
6. 6 Add Parmesan and a splash of pasta water to create a silky sauce. Season with more salt and pepper to taste.
7. 7 Serve sprinkled with fresh parsley.

Equipment

• Baking sheet
• Large skillet
• Colander

Variations

• Add some toasted pine nuts for a nutty crunch.
• Include a handful of sautéed sun-dried tomatoes for extra depth.

Substitutions

• Substitute turkey bacon for a leaner option.
• Use pecorino Romano cheese for a sharper flavor.

Pairings

• Steamed broccoli
• Garlic bread

Nutrition

Tips

• For extra flavor, toast the garlic in the oven with the brussels sprouts for the last 5 minutes of roasting.
• Substitute bacon for pancetta if preferred.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil in a skillet over medium heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in a skillet with a bit of water or oil.

Serving Suggestions

• Pairs wonderfully with a simple green salad and crusty bread.
• A glass of Chianti complements the flavors beautifully.

FAQ