Inspired by the cuisine of Northern Italy, this pasta dish features thin slices of caramelized Brussels sprouts and crispy bites of speck, the smoky cousin of prosciutto, which will also work in a pinch.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
In a word, DELICIOUS! We used prosciutto and increased the amount from 3 to 4 ounces; and used more like a cup-and-a-half of aged Gruyère. These two changes really made the dish rich—and filling; a little went a long way. Served with a simple salad, it was a perfect, cool weeknight meal.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?