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.
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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.
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