Brussels Sprouts Pasta with Pancetta and Lemon is an easy and satisfying dish. The Brussels Sprouts and pancetta are tossed with angel hair pasta in a lemon butter sauce.
Brussels sprouts and pancetta (or bacon) are a match made in heaven. The sprouts are sauteed in the pancetta drippings which gives them a salty bite and slightly caramelized edges. The pasta is tossed in a light lemon butter sauce which adds brightness as well as more flavor. This pasta is quick and easy to pull together and with so much flavor, it is satisfying too.
What are Brussels Sprouts?
A Brussels sprout looks like a mini cabbage. They have a light to dark green exterior. Brussels sprouts grow on a stalk and can sometimes be found this way at the supermarket. More commonly, Brussels sprouts are taken off of the stalk and packaged loosely in bags or cartons. You will find them in the produce section at the supermarket.
How do I prepare Brussels Sprouts?
If you grew up eating boiled Brussels sprouts, then you likely detest them. Boiling sprouts leaves them bitter and limp. I prefer to saute or roast them. Roasting the sprouts caramelizes them and brings out their natural sweetness. Sauteeing also provides caramelization and brings out the nutty flavor of the Brussels sprouts.
Brussels sprouts are typically either cut in half or sliced before cooking. For this recipe, I prefer to thinly slice the sprouts so every bite of pasta has nutty sprouts mixed in. For roasted Brussels sprouts, cut them in half and stir once during cooking so they caramelize on both sides.
Brussels Sprouts Pasta with Pancetta and Lemon
In this recipe, I saute the Brussels sprouts in pancetta drippings which imparts the sprouts with the deliciously salty flavor of the pancetta. The sprouts get slightly toasty brown and have a nutty flavor.
Before adding the sprouts and pancetta to the pasta, toss the pasta in a lemon butter sauce. The lemon pairs beautifully with Brussels sprouts and adds a wonderful brightness. I like using angel hair pasta for this dish because it doesn’t overwhelm the thin slices of sprouts and small pieces of pancetta. Before serving, I like to garnish this dish with lemon zest and shavings of Pecorino cheese.
This dish is quick and easy to prepare and is loaded with so much flavor. After a long day, nothing is better than having a satisfying meal without tons of work. If you try this recipe, please leave me a comment below and tag me on Instagram @mycasualpantry so I can see your creation.
More Brussels sprouts recipes you may enjoy
- Bacon-Wrapped Balsamic Brussels Sprouts
- Brussels Sprouts and Kale Salad
- Gnocchi with Brussels Sprouts and Sage Brown Butter
- Brussels Sprouts and Pancetta Pizza
A quick and easy pasta dish with Brussels sprouts and pancetta tossed in a lemon butter sauce.
- 4 ounces diced pancetta
- 12 ounces Brussels sprouts
- 5 tablespoon butter divided
- 1/8 teaspoon black pepper (or to taste)
- 1 pound angel hair pasta
- 1 lemon zested and juiced
- Pecorino romano shavings for topping
To prepare the Brussels sprouts, remove some of the outer leaves and leave whole. (This is for texture and presentation.) Cut the Brussels sprouts into thin slices. Set aside.
Cook the pasta according to package directions. Before draining, reserve 1 - 1 1/2 cups of the pasta water.
Meanwhile, in a heavy-bottomed skillet set over medium heat, add the diced pancetta and cook until brown and crisp, approx. 5 minutes. Remove the pancetta to a paper towel-lined plate. Drain the excess grease from the pan, leaving 1 tablespoon in the pan.
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. Transfer the Brussels sprouts to a plate and set aside.
To the skillet, add 4 tablespoons butter and the juice of the lemon. Add the drained pasta, tossing to coat with the lemon butter. Stir in the pasta water as needed to create the sauce. Stir in the Brussels sprouts and pancetta. Toss to combine. Garnish with the lemon zest and shavings of Pecorino. Serve.