I’m always on the hunt for new pasta recipes – I love the shaved brussel sprouts in this one! I used a handheld mandolin to make quick work of shaving the sprouts. The combo of salt, sweet and crunchy make this pasta amazing!!
2 tsp olive oil
5 oz. pancetta, 1/4-inch dice
3 cloves garlic, minced
1/4 tsp crushed red pepper flakes
1 lb Brussels sprouts, thinly sliced
1 oz finely grated Parmesan
1 TBSP fresh lemon juice
1/2 lb pasta
1/4 c hazelnuts chopped, toasted
Bring a large pot of well-salted water to a boil. Meanwhile, heat the oil in a 12-inch skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate. Add the garlic to the skillet and cook, swirling the pan, until fragrant, 30 seconds. Add the red pepper flakes, Brussels sprouts, and 1/2 tsp. salt. Cook, tossing with tongs, until the sprouts are crisp-tender, 2 to 3 minutes. Stir in half of the Parmigiano and the lemon juice and remove from the heat.
Boil the pasta according to package directions until al dente. Reserve 1/2 cup of the cooking water, and then add the pasta to the skillet along with 1/4 cup of the reserved water.
Cook over medium-high heat, tossing and adding more water as needed, until the Brussels sprouts are tender, about 1 minute. Stir in the pancetta and season generously with black pepper. Taste and season with additional salt and lemon juice, if you like. Serve topped with the hazelnuts and the remaining Parmigiano.