Pancetta-and-Brussels Sprouts Linguini
For even more protein, top each serving of this hearty winter pasta with a fried egg.
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- Yields:
- 4 serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 25 mins
- Cal/Serv:
- 514
Ingredients
- 1/2 lb.
Linguini
Kosher salt and freshly ground black pepper
- 6 oz.
unsliced pancetta (or 6 slices thick-cut bacon), diced
- 1
medium sweet onion, thinly sliced
- 1 lb.
Brussels sprouts, sliced
- 2
large garlic cloves, finely chopped
- 1/3 c.
dry white wine
- 3 oz.
Parmesan, grated (about 3/4 cup), plus more, shaved, for serving
Directions
- Step 1Cook pasta in boiling salted water according to package directions; reserve 1 cup pasta water. Drain.
- Step 2While pasta is cooking: Sauté pancetta and onion in a large deep skillet over medium heat, stirring occasionally, until pancetta is browned and onions are caramelized, 8 to 10 minutes. Add Brussels sprouts and garlic and sauté, stirring, until leaves are bright green, 2 minutes. Stir in wine, scraping brown bits from bottom of skillet. Add pasta, grated Parmesan, and 1/2 to 3/4 cup reserved pasta water, and stir until Parmesan is melted and pasta is creamy and well coated. Season with salt and pepper.
- Step 3Serve immediately sprinkled with pepper and shaved Parmesan.
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