PENNE & BRUSSELS SPROUTS with Bacon and Pecorino
Main Dish • Pasta
Source: Dinner (by Melissa Clark)
Serving size: 2 or 3
Cook time: 20 mins
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Ingredients
- Kosher salt, as needed
- 8 ounces whole-wheat or regular penne
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 ounces pancetta or regular bacon, diced
- 1 large sprig fresh rosemary
- 6 garlic cloves, smashed and peeled
- 1 jalapeño or serrano chile, thinly sliced (or substitute a large pinch of red chile flakes)
- Freshly ground black pepper to taste
- 8 ounces Brussels sprouts, trimmed and thinly sliced
- 2 teaspoons unsalted butter
- Fresh lemon juice, for serving
- Freshly grated pecorino cheese, for serving (optional)
Directions
- Bring a large pot of heavily salted water to a boil. Add the penne and cook until it is just al dente, about 1 minute less than the package directions. Drain.
- While the pasta is cooking, heat a 12-inch skillet over high heat and add the oil. When the oil is hot, add the pancetta and rosemary and sauté until the fat on the pancetta starts to turn translucent and very light brown, about 1 minute. Add the garlic, chile, and black pepper to taste, and sauté until the garlic and pancetta turn a rich brown, about 3 minutes.
- Add the Brussels sprouts, a large pinch of salt, and a splash of water to the skillet, and sauté until the sprouts just start to soften, about 2 minutes. Spread the sprouts mixture out in the skillet and press it down to flatten it. Let it sear for 1 minute; then stir it up and repeat the flattening (this helps brown the sprouts). Stir in the butter and cook for another minute.
- Add the penne and cook, tossing, until everything is well mixed. Spoon into warmed pasta bowls and top with a drizzle of olive oil, a sprinkling of lemon juice, and a little cheese if you like.
