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Recipe

Spaghetti with Brussels Sprouts, Pancetta, and Hazelnuts

Scott Phillips

Servings: 4

With every bite, this soothing pasta becomes more and more interesting as the heat from the crushed red pepper and the sweetness from the hazelnuts comes through. A sharp chef’s knife makes quick work of slicing Brussels sprouts.

Ingredients

  • Kosher salt
  • 2 tsp. olive oil
  • 5 oz. pancetta, cut into 1/4-inch dice (1 cup)
  • 3 cloves garlic, smashed and peeled
  • 1/4 tsp. crushed red pepper flakes
  • 10 oz. Brussels sprouts, thinly sliced; some whole leaves are fine (about 3 cups)
  • 1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater)
  • 1 Tbs. fresh lemon juice; more as needed
  • 3/4 lb. dried spaghetti
  • Freshly ground black pepper
  • 1/4 cup coarsely chopped, toasted hazelnuts, preferably peeled

Nutritional Information

      Calories (kcal) : 560
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 30
      Sodium (mg): 830
      Carbohydrates (g): 72
      Fiber (g): 7
      Protein (g): 24

Preparation

  • Bring a large pot of well-salted water to a boil. Meanwhile, heat the oil in a 12-inch skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate. Add the garlic to the skillet and cook, swirling the pan, until fragrant, 30 seconds. Remove and discard the garlic. Add the red pepper flakes, Brussels sprouts, and 1/2 tsp. salt. Cook, tossing with tongs, until the sprouts are crisp-tender, 2 to 3 minutes. Stir in half of the Parmigiano and the lemon juice and remove from the heat.
  • Boil the pasta according to package directions until al dente. Reserve 1/2 cup of the cooking water, drain the pasta, and then add it to the skillet along with 1/4 cup of the reserved water.
  • Cook over medium-high heat, tossing and adding more water as needed, until the Brussels sprouts are tender, about 1 minute. Stir in the pancetta and season generously with black pepper. Taste and season with additional salt and lemon juice, if you like. Serve topped with the hazelnuts and the remaining Parmigiano.

Reviews

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Reviews

  • user-3234764 | 02/23/2014

    Sooooo good and flavourful! Easy recipe. Cones together easily as well. Will make again!

  • afowlkes | 12/12/2013

    A new family favorite! I also used pine nuts.

  • MairiC | 11/19/2013

    Delicious...one of the best meals I've made in a long time. The grocer was sold out of hazelnuts (holiday season) so I substituted pine nuts. I used an equal amount of chicken broth instead of the pasta water, otherwise followed the recipe exactly and would not change a thing. Slicing the brussels sprouts made the flavour much milder.

  • cindyhw | 09/28/2013

    I gave this a 5 star even though I improvised on some of the ingredients. I used thick cut artisan bacon instead of pancetta, Romano instead of parmesan, and toasted pecans for the hazelnuts. All that said, it came out fantastic. I might add more brussels sprouts the next time and there will be a next time! I will try it with the proper ingredients as well.

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