Tuesday, October 16, 2012

Brussel Sprout and Pancetta Pasta

Brussel Sprouts are one of my favorite fall veggies and paired with pasta and pancetta, these ingredients make a hearty and savory dish.  (Recipe courtesy of Rachel Ray)

1/2 pound spinach fettuccine
3 tablespoons butter
3 oz  inch thick sliced prosciutto or pancetta, sliced
3/4 pound Brussels sprouts, trimmed and thinly sliced
2 cloves garlic, finely chopped or 1 shallot, finely chopped
3 to 4 sprigs fresh sage, thinly sliced
A few grates fresh nutmeg
1 1/2 cup reserved pasta water
1/2 cup grated Parmigiano-Reggiano

Bring a large pot of water to a boil for pasta, salt water and cook fettuccine to al dente. Reserve 1 1/2 cups starchy cooking liquids just before draining.

Meanwhile, heat a large skillet over medium to medium-high heat. Add the butter and melt, add the prosciutto or pancetta and brown 2-3 minutes. Add the sprouts and sauté 3-4 minutes, add garlic or shallot and sage, and toss 2 minutes more. Season with salt, pepper and a little nutmeg.
Drain pasta and add reserved cooking liquid to sprouts. Toss with pasta and cheese, adjust seasonings and serve.

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