Ingredients
- 400 grams dried casarecce
- 60 ml extra-virgin olive oil, plus extra for drizzling (1/4 cup)
- 50 grams pancetta, diced
- 2 garlic cloves, thinly sliced
- 2 tablespoons rosemary sprigs
- 200 grams Brussels sprouts, thinly sliced (6 large Brussels sprouts specified)
- 60 ml dry white wine
- Parmesan, finely grated to serve
- Crème fraîche, to serve (optional)
How to Make
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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.
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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).
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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.
We hope you enjoy this recipe!
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