Casarecce With Pancetta & Brussels Sprouts

4
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (272.1 g)
  • Calories 706.9
  • Total Fat - 58.2 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 6.9 mg
  • Sodium - 141.6 mg
  • Total Carbohydrate - 26.4 g
  • Dietary Fiber - 10 g
  • Sugars - 4.1 g
  • Protein - 31.9 g
  • Calcium - 116.7 mg
  • Iron - 6.2 mg
  • Vitamin C - 121.9 mg
  • Thiamin - 0.6 mg

Step 1

Cook pasta in a large saucepan of boiling salted water until al dente (about 10 minutes) and then drain, reserving a little pasta water.

Step 2

Meanwhile, heat oil in a frying pan over medium-high heat and add pancetta, garlic and rosemary and stir until golden (3-5 minutes) and now add Brussels sprouts and toss to combine, then add wine and simmer until Brussels sprouts are just tender (2-4 minutes).

Step 3

Add pasta and toss well to combine, adding a ladleful of pasta water at a time if needed to create a thin sauce to coat pasta and top with parmesan and a dollop of crème fraîche to serve.

Tips & Variations


No special items needed.

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