Pancetta, Parmigiano-Reggiano and Petite Brussels Sprout Pasta

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2007

Show: Emeril LiveEpisode: Emeril's Market Picks

Picture of Pancetta, Parmigiano-Reggiano and Petite Brussels Sprout Pasta Recipe Photo: Pancetta, Parmigiano-Reggiano and Petite Brussels Sprout Pasta Recipe
Rated 5 stars out of 5
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  • Read 8 Reviews
Total Time:
25 min
Prep
10 min
Cook
15 min
Yield:
4 servings
Level:
Easy
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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.

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Newest Ratings and Reviews

Read all 8 reviews

  • on January 26, 2012

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    Little hard to make but was a big hit. Have made it several times

    people found this review Helpful.
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  • on April 29, 2010

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    I watched this show this morning. The smoked mozzarella is in the fried okra salad.

    people found this review Helpful.
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  • on February 28, 2010

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    this recipe! I add some of the pasta water ( just a ladle or two, that way I just have to use less olive oil. I've made it 4 times and love it every time, as do my guests!

    people found this review Helpful.
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