Lemon Brussels sprouts pasta with pancetta is an easy, flavorful dish ready in 20 minutes. Serve with ciabatta garlic bread and a green salad with balsamic dressing for a hearty meal fit for guests and casual weeknight meals alike.
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This post was originally published in November 2019 and has been updated.
Brussels sprouts make a great addition to many dishes, like these Gnocchi Brussels Sprouts with sage and this Brussels Sprout Caesar Salad. This lemon Brussels sprouts pasta is satisfying and quick-cooking, making it a great weeknight option.
Why This Recipe Works
- A perfect pairing: Brussels sprouts and pancetta are a match made in heaven. The pancetta drippings lend a salty bite to the sprouts.
- Short ingredient list: This dish comes together easily with three main ingredients - Brussels, pancetta, and pasta. The pasta soaks up the delicious lemon sauce, and Pecorino Romano adds a nutty flavor.
- Ready in 20 minutes: I love dishes that come together while the pasta cooks. Simple preparation makes this a great go-to meal anytime.
What are Brussels Sprouts?
Brussels sprouts look like mini cabbages. They have a light to dark green exterior. They grow on a stalk and are sometimes sold on the stalk. More commonly, Brussels sprouts are packaged loosely in bags or cartons. They are readily available year-round and can be found in the produce section of your local supermarket.
Ingredient Notes
- Thin spaghetti or angel hair pasta pairs well with the light sauce in this dish.
- Pancetta provides a salty and peppery bite. I like to buy it already diced, which saves on prep time. Bacon can also be used.
- Pecorino Romano or Parmesan both work well and add a great sharp flavor.
- Unsalted butter: I always cook with unsalted butter to control the amount of salt in a recipe. This is especially important in this recipe because pancetta and Pecorino are both salty.
See the recipe card for complete instructions and ingredient amounts.
How to Make Lemon Brussels Sprouts Pasta
Step 1: To prepare the Brussels sprouts, trim off the stem end and discard any brown outer leaves (reserving any other leaves that fall off). Slice the sprouts in half lengthwise and then into thin slices. Set aside.
Step 2: Cook the pasta in well-salted water according to package directions. Before draining, reserve 1 - 1 ½ cups of the pasta water.
Step 3: Meanwhile, add the diced pancetta to a skillet set over medium heat and cook until brown and crisp, approximately 5 minutes. Transfer the pancetta to a paper towel-lined plate, leaving the pancetta drippings in the pan.
Step 4: Add one tablespoon of butter to the pancetta drippings. Add the Brussels sprouts and cook until slightly browned and softened, approximately five minutes. Season with pepper.
Step 5: Add the drained pasta and pancetta back to the pan, along with ½ cup of pasta water. Toss to combine.
Step 6: Add the lemon juice, lemon zest, and grated cheese. Toss to combine, adding more pasta water as needed to create a sauce. Garnish with reserved Brussels sprout leaves.
Expert Tips
- Salt the pasta water. This gets flavor into the pasta itself. Add 1-2 teaspoons of kosher salt to the pasta water before adding the pasta.
- Reserve some of the starchy pasta water before draining the pasta. The starchy water helps to bring the sauce together.
- Use the pancetta drippings to sauté the Brussels sprouts. The rendered drippings are simply too good to waste. The salty bite of the pancetta infuses the sprouts with tremendous flavor. The sprouts get slightly toasty brown and have a nutty flavor.
- Use freshly grated cheese for the best flavor and melting quality.
Lemon Brussels Sprout Pasta FAQs
Leftovers should be stored in an airtight container in the refrigerator for 2-3 days. This pasta will reheat well in the microwave.
Lemon, bacon (or pancetta), nuts, such as pistachios and hazelnuts, and herbs, like sage and thyme, pair well with Brussels sprouts.
Brussels sprouts have the best flavor when roasted or sautéed. Steaming or boiling sprouts leaves them bitter and limp. If roasting, cut the sprouts in half or quarters to help them caramelize. If sautéing, cut the sprouts in quarters or thin slices to help them caramelize and tenderize more quickly.
Try These Pasta Recipes Next
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📖 Recipe Card
Lemon Brussels Sprouts Pasta with Pancetta
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Ingredients
- 12 ounces Brussels sprouts
- 12 ounces thin spaghetti (or angel hair pasta)
- 4 ounces pancetta (diced)
- 1 tablespoon unsalted butter
- ⅛ teaspoon black pepper
- 1 lemon (zested and juiced)
- ½ cup grated Pecorino Romano (or Parmesan plus more for serving)
Instructions
- Trim off the stem end of the Brussels sprouts. Remove any brown outer leaves and discard. Cut the sprouts in half lengthwise and then into thin slices. Reserve any outer leaves that fall off to use as a garnish. Set aside.12 ounces Brussels sprouts
- Cook the pasta in well-salted water according to package directions. Before draining, reserve 1-1 ½ cups of the pasta water. The starch in the water helps to create the sauce.12 ounces thin spaghetti
- Meanwhile, add the diced pancetta to a skillet set over medium heat and cook until brown and crisp, approx. 5 minutes. Transfer the pancetta to a paper towel-lined plate, leaving the drippings in the pan.4 ounces pancetta
- Add one tablespoon of butter to the pancetta drippings. Add the Brussels sprouts and cook until slightly browned and softened, approx. 5 minutes. Season with pepper.1 tablespoon unsalted butter, ⅛ teaspoon black pepper
- Add the drained pasta and pancetta to the pan along with ½ cup of pasta water. Toss to combine. Add the lemon juice, zest, and cheese and toss to incorporate, adding more pasta water as needed to create a sauce. Garnish with reserved Brussels sprout leaves and extra cheese and serve.1 lemon, ½ cup grated Pecorino Romano
Notes
- Salt the pasta water to flavor the pasta itself.
- Use freshly grated cheese for the best flavor and melting quality.
- Store leftovers in the fridge for 2-3 days. Reheat the pasta in the microwave.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
This dish comes together in just 20 minutes, making it a dinner winner! And everything is better with pancetta (or bacon)!