Spaghetti with Brussels Sprouts, Pancetta, and Hazelnuts
With every bite, this soothing pasta becomes more and more interesting as the heat from the crushed red pepper and the sweetness from the hazelnuts comes through. A sharp chef’s knife makes quick work of slicing Brussels sprouts.
Nutrition information (per serving):
Calories (kcal): 560; Fat (g): fat g 20; Fat Calories (kcal): 180; Saturated Fat (g): sat fat g 5; Protein (g): protein g 24; Monounsaturated Fat (g): 10; Carbohydrates (g): carbs g 72; Polyunsaturated Fat (g): 2.5; Sodium (mg): sodium mg 830; Cholesterol (mg): cholesterol mg 30; Fiber (g): fiber g 7;
- Kosher salt
- 2 tsp. olive oil
- 5 oz. pancetta, cut into 1/4-inch dice (1 cup)
- 3 cloves garlic, smashed and peeled
- 1/4 tsp. crushed red pepper flakes
- 10 oz. Brussels sprouts, thinly sliced; some whole leaves are fine (about 3 cups)
- 1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater)
- 1 Tbs. fresh lemon juice; more as needed
- 3/4 lb. dried spaghetti
- Freshly ground black pepper
- 1/4 cup coarsely chopped, toasted hazelnuts, preferably peeled
Adapted from finecooking.com
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. Remove and discard the garlic. 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, drain the pasta, and then add it 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.