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Alpine Linguine

Servings: 3

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.


  • Kosher salt
  • 8 oz. linguine or fettuccine
  • 4 Tbs. olive oil
  • 3 oz. thinly sliced speck or prosciutto
  • 2 large shallots, thinly sliced (1 cup)
  • 1 lb. Brussels sprouts, trimmed, halved lengthwise, and thinly sliced (about 4 cups)
  • 1 Tbs. finely chopped garlic
  • 2 tsp. chopped fresh thyme
  • 1/2 cup dry white wine
  • 3/4 cup grated aged Gruyère or Emmentaler
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 720
  • Fat Calories (kcal): 290
  • Fat (g): 32
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 18
  • Cholesterol (mg): 55
  • Sodium (mg): 1110
  • Carbohydrates (g): 72
  • Fiber (g): 9
  • Sugar (g): 5
  • Protein (g): 31


  • Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup of the cooking liquid.
  • Meanwhile, heat 1-1/2 Tbs. of the oil in a large skillet over medium-high heat. Add the speck in a single layer in batches, and cook until crisp and lightly browned in places, about 1 minute per side. transfer to a cutting board, roughly chop, and then set aside. Reduce the heat to medium, and add the remaining 2-1/2 Tbs. oil. Add the shallots and cook, stirring, until beginning to brown, 2 to 3 minutes. Add the Brussels sprouts, sprinkle with 1/4 tsp. salt, and cook until browned in places, 3 minutes. Add the garlic and thyme, and cook, stirring, until fragrant, 30 seconds. Add the wine and simmer, scraping up the browned bits on the bottom of the pan, until the wine is reduced by half, 1 minute.
  • Turn off the heat and add the pasta, speck, and reserved cooking liquid. Toss with tongs, adding the cheese gradually in small amounts until all the cheese is incorporated. Season to taste with salt and pepper, and serve.


Rate or Review

Reviews (1 review)

  • User avater
    rbhartman | 11/07/2019

    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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