Recipe

Pasta w/ Brussels Sprouts and Pancetta

• 4 oz. Smoked Pancetta Slices
• 16 oz. Spaghetti Pasta, prepared to package instructions
• 1 lb. Brussel Sprouts, ends and core trimmed off, thinly sliced
• 1/4 c. Butter, divided
• 1 Large Garlic Cloves, peeled and minced or grated with a microplane
• 1/2 c. Heavy Cream
• 1/4 tsp. Sea Salt & Black Pepper, to taste
• 1 tsp. Olive Oil, only if needed
• 3 oz. Shredded Parmesan Cheese
• 1/2 c. Pine Nuts, toasted
• 1/4 tsp. Crushed Red Pepper Flakes, if desired

• Place a large pot of salted water to boil.
• Measnwhile, place the pancetta in a large skillet and cook until slightly crispy. Remove from pan and allow to cool, then chop. Use a paper towel to soak up excess pancetta fat but do not clean pan. While cooking pancetta prep Brussels sprouts, garlic, cheese and measure out cream.
• When water boils add pasta and stir well. Cook to package directions. When pasta has about six minutes cooking time left, place 3 tablespoons butter to same skillet used to cook pancetta and turn on med/high heat.
• When butter is melted add Brussels sprouts and cook, stirring occasionally until sprouts are bright green and tender, add garlic and cook one more minute, stirring frequently.
• Strain the pasta in a colander (do not rinse); add to the pan with the Brussels sprouts.
• Add pancetta, cream, pine nuts and the last tablespoon of butter, sea salt and pepper to taste (keep in mind pancetta and Parm are salty, so be conservative).
• Toss and cook together for one more minute. If pasta is a little dry, drizzle with a little olive oil and toss again.
• To serve, plate the pasta, sprinkle with shaved Parmesan and red pepper flakes.