Pancetta, Parmigiano-Reggiano and Petite Brussels Sprout Pasta

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This was really good! I used papardelle instead of angel hair and regular Brussels sprouts because that's what I had on hand. I sliced them up really thin and my Brussels sprout-hating husband didn't even know they were there. So good and super easy!

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

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

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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!

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It tasted great! Loved it. The only thing was that I had to add a ton more olive oil to the pasta after dumping the pasta in the pan because it was sooo sticky - right out of the collander, too. It was a huge ball of anglehair. Couldnt separate it w/o the oil. Not sure why. Maybe the brand of pasta...?? Anyway, the pancetta was pricey so I only used 9 oz and it was fantastic. Everytime I see the baby brussels sprouts at the store, I'm going to make this. They're not around all the time. Anyway, this rocked!! I had leftovers for breakfast!!

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This is my family's favorite pasta recipe.All the ingredients blend just perfect.We dont use a lot of salt and thought that the pancetta was salty enough without adding extra.This is certainly a must have on our weekly meals and easy to make.Also used wheat angel hair to make it a little more healthy and it was great....yum

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This recipe was really good when everything was mixed together. I even tried it with bacon and it was just as good. I recommend this to any pasta lovers who do not like alot of sauce.

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My family went crazy for this and it was so easy to make!! It is on our dinner list of regulars. It also makes a great dinner party entree, Everyone loves pasta!!

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Where in this recipe is the smoked mozzarella? Hmmmm... I tried it anyways and diced some smoked mozz in at the end; would probably lay sliced on top and broil it next time. Also, don't think the Parm-Reggiano is a good garnish for this...seems to fight with the other ingredients. Will try this again another time.