Recipe: Pasta with Shaved Brussels Sprouts and Pancetta

updated May 2, 2019
Pasta with Shaved Brussels Sprouts and Pancetta
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Diana Yen)

If you love Brussels sprouts and big bowls of pasta, this is the dish for you. This made-for-fall meal is simple enough to throw together any night of the week, yet fancy enough to totally impress friends when they come for dinner. Because we all know that these green-hued globes are better with bacon, we’re pairing wispy strands of Brussels sprouts with crispy cubes of pancetta.

(Image credit: Diana Yen)

It’s All About the Veggies

This is a fast-and-fancy weeknight pasta dish that’s just as much (if not more) about the veggies and meat than the strands of spaghetti laced throughout the bowl. A little pancetta or bacon (even sausage) is the quickest way we know to add spectacular flavor to pasta. You could use any of these meats in this dish, although it’s hard to deny how perfectly those crisp nuggets of salty pancetta work here.

Pasta with Shaved Brussels Sprouts and Pancetta

Serves 4

Nutritional Info


  • 8 ounces

    dry spaghetti

  • 6 ounces

    pancetta, small dice

  • 2

    medium shallots, thinly sliced

  • 2 cloves

    garlic, minced

  • 1 pound

    Brussels sprouts, trimmed and very thinly sliced

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 1/2 cup

    dry white wine

  • 2 tablespoons

    unsalted butter

  • 1/3 cup

    pine nuts, toasted

  • 1/2 cup

    shredded Parmesan cheese


  1. Bring a large pot of salted water to a boil. Meanwhile, place the pancetta in a large frying pan over medium heat. Cook, stirring occasionally, until browned and most of the fat has rendered, about 10 minutes.

  2. When the water is ready, add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.

  3. Use a slotted spoon to transfer the browned pancetta to a paper towel-lined plate. Add the shallots and garlic to the pan and cook, stirring constantly, until soft and fragrant, about 4 minutes. Add the Brussels sprouts, season with the salt and pepper, and stir to coat.

  4. Add the wine and simmer until reduced by about half, 1 to 2 minutes. Add the reserved pasta water and butter, and bring to a boil. Add the pasta, then toss to coat with the sauce. Remove from the heat and stir in the pancetta and pine nuts.

  5. Divide among bowls or plates, top with the cheese, and serve warm.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.