Tuesday, December 18, 2012

Farfalle with Brussels Sprouts and Pancetta

When Melissa Clark wrote about this dish recently in the New York Times, she said that “pasta with Brussels sprouts and bacon is the new pasta with broccoli rabe and sausage.” If that’s true, it’s a trend I welcome. Roasted Brussels sprouts with bacon is amazing side dish, perfect for Thanksgiving.

Here, the two ingredients get a pasta treatment, where they play together as well as they would in a roasting pan. I spliced the sprouts in a food processor. Some of them will separate while cooking, but a few discs remained whole. Those that get nicely browned on the bottom are the most special.

Farfalle with Brussels Sprouts and Pancetta
Adapted from Penne with Brussels Sprouts, Chile and Pancetta, New York Times

Makes 4 servings

Sea salt
16 oz. pasta, such as farfalle or penneg
6 oz. pancetta, diced
2 large rosemary sprigs, leaves removed and chopped coarsely
6 garlic cloves, smashed and peeled
1 pinch red pepper flakes
Fresh-ground black pepper, to taste
16 oz. brussels sprouts, thinly sliced
1 tbsp. unsalted butter
2 tbsp. extra-virgin olive oil
Freshly grated pecorino romano cheese

1. Bring a large pot of salted water to boil. Cook pasta according to package directions for al dente. Drain and set aside.

2. Heat a large frying pan over medium-high heat. Add the pancetta and sauté until it starts to brown, about a minute. Add the rosemary, garlic, pepper flakes and fresh-ground black pepper, and sauté until garlic and pancetta are well browned, about 3-5 minutes. Add the sliced brussels sprouts, a large pinch of salt and a splash of water to the pan, and sauté until sprouts just start to soften, about 2 minutes. Spread the sprouts mixture evenly around the pan and press down to flatten the mixture. Allow it to sear for about a minute, then stir and repeat (according to Clark’s recipe, this helps brown the sprouts). Add the butter, and sauté for another minute.

3. Combine the Brussels sprouts mixture with the pasta and drizzle with olive oil. Serve in bowls topped with grated pecorino romano cheese.

1 comment:

  1. Oh man, was this good. Brussels sprouts and pasta are an inspired combo. Thanks for bringing them together!