Pancetta, Parmigiano-Reggiano and Petite Brussels Sprout Pasta

Ingredients

• 2 tablespoons plus more, for drizzling, olive oil
• 2 cups diced pancetta
• 3 cups baby Brussels sprouts, ends trimmed
• 1/4 cup diced shallots
• 1 cup dry white wine
• 2 teaspoons chopped garlic
• 1 pound angel hair pasta
• Salt
• Freshly ground black pepper
• Parmigianino-Reggiano, for garnish

Directions

In a large stock pot over high heat, bring 4 quarts of salted water to a boil. In a large saute pan over medium heat, add the olive oil and pancetta. Let pancetta render, about 3 minutes. Add Brussels sprouts and toss to coat with oil. Cook for 5 minutes or until Brussels sprouts begin to brown. Add shallots, wine and garlic and let the mixture reduce, about 3 minutes. In the meantime, drop the angel hair pasta into the water, being sure not to overcook. Drain the pasta well and pour into the saute pan. Drizzle with olive oil, season with salt and pepper, to taste, and toss to coat with the Brussels sprout mixture. Pour into a large serving bowl and garnish with Parmigianino-Reggiano.