Sunday, April 18, 2010

Pasta with Shaved Brussels Sprouts and Pancetta

This pasta recipe is from the Kitchn via Patent and the Pantry. Ever since my sister made me brussels sprouts in the fall, I've fallen in love with them.  As a kid, I remember finding brussels sprouts to be repulsive, but now I can't get enough.  If you are someone who "hates" brussels sprouts, I suggest trying out this recipe and I am almost certain that you will be converted into a brussels sprouts lover.  This pasta dish is light and tasty, it  was fairly easy to make, but it's a very elegant dish.  Probably not the most healthy, due to the pancetta, but that is why it is so delicious! I would recommend adding a little bit more than 1/4 cup of chicken broth, to make sure the pasta doesn't stick together (I also used capellini instead of spaghetti). I left out the shallots as well.



Pasta with Shaved Brussels Sprouts and Pancetta
  • 1 lb (500 g) brussels sprouts
  • 1 tbsp (15 mL) olive oil
  • 6oz (170g)pancetta, diced or cut into strips
  • 2 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup (50 mL) chicken broth
  • 1/2lb (250g)spaghetti
  • 1/3 cup (75 mL) pine nuts, toasted
  • salt and pepper
Bring a large pot of water to boil. Season generously with salt. Trim the ends off of the brussels sprouts and remove the toughest outer leaves. Shred them in a food processor, using the slicing attachment, or slice them carefully on a mandoline or as thinly as possible with a knife.
Heat a large skillet over medium-high heat and add the olive oil. Add the pancetta and cook for about 5 to 6 minutes, until fairly crispy and cooked through. Clear some space in the middle of the pan and add the shallots. (If you don’t have enough room in your pan to create space, you can remove the pancetta with a slotted spoon and add it back in when you add the sprouts.) Cook for about 5 minutes, until the shallots are soft. Add the garlic and cook until fragrant, about 1 minute or so.
While the shallots are cooking, add the pasta to the boiling water and cook until al dente.
Add the brussels sprouts and the chicken broth to the large skillet, season with salt and pepper, and toss all of the ingredients together. (Go easy on the salt initially because pancetta can be quite salty.) Cook, tossing occasionally, until the brussels sprouts are tender but not too soft, about 5 minutes.
When the pasta is finished cooking, drain and add it to the skillet. You can add a splash of the pasta water (or more broth) if the mixture seems dry. Add pine nuts, toss everything together, season to taste and serve. Serves 3 to 4.

3 comments:

  1. I was fortunate enough to partake in eating this yesterday evening and it was terrific. It was nice to incorporate brussel sprouts into a dish that didn't include turkey. I completely agree that it might win over the anti-brusselites out there. The pancetta added just enough flavouring (and saltiness) to appease the tastebuds. The pine nuts provided some texture to the dish as well. Not sure if shallots are totally required, especially given the garlic.

    Paired with a Malbec that went surprisingly well with the pancetta.

    Light and delish. Thx Kels.

    ReplyDelete
  2. Thanks for the help with the prep work Adam!

    ReplyDelete
  3. This comment has been removed by the author.

    ReplyDelete

We love and appreciate your feedback and questions. Thanks for dropping by and come again soon!

Related Posts Plugin for WordPress, Blogger...
 
Blogging tips