Categories: Pasta

Ingredients

• 1/2 lb. Linguini
• Kosher salt
• Freshly ground black pepper
• 6 oz. unsliced pancetta (or 6 slices thick-cut bacon)
• 1 medium Sweet onion
• 1 lb. Brussels sprouts
• 2 clove garlic
• ⅓ c. dry white wine
• 3 oz. Parmesan

Directions

1. Cook pasta in boiling salted water according to package directions; reserve 1 cup pasta water. Drain.

2. While pasta is cooking: Sauté pancetta and onion in a large deep skillet over medium heat, stirring occasionally, until pancetta is browned and onions are caramelized, 8 to 10 minutes. Add Brussels sprouts and garlic and sauté, stirring, until leaves are bright green, 2 minutes. Stir in wine, scraping brown bits from bottom of skillet. Add pasta, grated Parmesan, and 1/2 to 3/4 cup reserved pasta water, and stir until Parmesan is melted and pasta is creamy and well coated. Season with salt and pepper.

3. Serve immediately sprinkled with pepper and shaved Parmesan.

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