20 minutes
A comforting pasta dish combining crispy pancetta, caramelized Brussels sprouts, and tangy pecorino cheese.
to taste
Penne, cooked al dente
0 oz
tablespoons
Pancetta Or Bacon, diced
0 oz
sprigs
Garlic Clove, smashed and peeled
each
Jalapeño Or Serrano Chile, thinly sliced
each
to taste
Brussels Sprouts, trimmed and thinly sliced
0 oz
teaspoons
for serving
Freshly Grated Pecorino Cheese
for serving
1. Cook the Penne
Bring a large pot of salted water to a boil. Cook the penne according to the package directions, but stop one minute earlier than instructed to keep it al dente.
2. Render Pancetta and Infuse Oil
In a skillet, heat olive oil over medium-high heat. Add diced pancetta or bacon and fresh rosemary. Cook until pancetta is translucent and lightly browned. Remove rosemary.
3. Sauté Garlic and Chile
Add smashed garlic cloves, sliced chile, and freshly ground black pepper to the skillet. Sauté until garlic is golden, about 3 minutes.
4. Cook Brussels Sprouts
Stir in thinly sliced Brussels sprouts with a pinch of kosher salt and a splash of water. Sauté until sprouts start to soften, then sear until golden.
5. Combine with Penne
Add unsalted butter to the skillet, then the cooked penne. Toss to coat the pasta with the mixture.
6. Serve the Dish
Serve immediately with a drizzle of olive oil, a squeeze of lemon juice, and a sprinkle of pecorino cheese.
Always remember to reserve some pasta cooking water before draining. This starchy water is vital for emulsifying the sauce, allowing the Pecorino to melt smoothly and cling to the penne for a cohesive dish.
Start the bacon in a cold pan and cook it over medium-low heat. This method ensures that you render out maximum flavor from the fat while achieving perfectly crispy bacon bits.
After rendering the bacon, remove it from the pan and use the rendered fat to cook the Brussels sprouts. This step infuses that smoky, savory bacon flavor directly into the sprouts.
Cook your pasta just one minute shy of al dente. When you combine it with the Brussels sprouts, finish cooking the pasta in the skillet. This allows it to absorb more flavor and creates a more cohesive final dish.
Slice the Brussels sprouts thinly, almost like a chiffonade. This increases the surface area, allowing them to brown and caramelize beautifully, enhancing their natural sweetness.
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