Looking to elevate your weeknight dinner with a dish that bursts with flavor and style? Dive into the delightful world of Italian cuisine with our Orecchiette with Lemony Brussels Sprouts and Pancetta! This vibrant recipe combines the unique ear-shaped pasta with the earthy crunch of Brussels sprouts and the savory richness of pancetta, all brightened by a zesty lemon finish. Perfect for impressing guests or simply treating yourself, this meal comes together in just 30 minutes. Are you ready to tantalize your taste buds and bring a touch of Italy to your table? Keep reading to discover the secrets to this mouthwatering dish!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces orecchiette pasta
- 1 cup Brussels sprouts, halved
- 4 ounces pancetta, diced
- 1 lemon, zested and juiced
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Begin by gathering all your ingredients: 8 ounces of orecchiette pasta, 1 cup of halved Brussels sprouts, 4 ounces of diced pancetta, 1 lemon (for zest and juice), salt, pepper, and grated Parmesan cheese for serving.
- Fill a large pot with water and add a generous amount of salt. Bring the water to a rolling boil over high heat.
- Once the water is boiling, add the orecchiette pasta. Cook according to the package instructions, typically about 9-11 minutes, until al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta and cook for about 5-7 minutes, or until it becomes crispy and golden brown. Stir occasionally to ensure even cooking.
- Once the pancetta is crispy, add the halved Brussels sprouts to the skillet. Sauté for about 5 minutes, stirring occasionally, until they are tender and slightly caramelized.
- While the Brussels sprouts are cooking, zest the lemon and then juice it, making sure to remove any seeds. Set both the zest and juice aside.
- When the pasta is done cooking, reserve about 1/2 cup of the pasta water, then drain the pasta. Add the drained orecchiette to the skillet with the pancetta and Brussels sprouts.
- Pour the lemon juice over the pasta mixture and toss everything together. If the mixture seems dry, add a bit of the reserved pasta water until you reach your desired consistency.
- Season the pasta with salt and pepper to taste. Add the lemon zest and toss again to combine all the flavors.
- Serve the orecchiette warm, topped with grated Parmesan cheese. Enjoy your delicious Lemony Brussels Sprouts and Pancetta dish!
Tips
- Perfect Pasta: Make sure to salt your boiling water generously before adding the orecchiette. This helps to enhance the flavor of the pasta itself.
- Crispy Pancetta: To achieve perfectly crispy pancetta, don’t rush the cooking process. Allow it to render its fat slowly over medium heat for that golden-brown texture.
- Brussels Sprouts Magic: For extra flavor, consider adding a pinch of red pepper flakes when sautéing the Brussels sprouts. This will give your dish a subtle kick!
- Lemon Zest: Don’t skip the lemon zest! It adds a fresh, aromatic quality that complements the rich pancetta beautifully.
- Pasta Water: Always reserve some pasta water before draining. This starchy liquid can help bind your sauce and give it a silky texture.
- Serving Suggestions: For an extra touch, serve your dish with a sprinkle of toasted pine nuts or fresh herbs like parsley or basil for added color and flavor.
- Make it Ahead: If you're short on time, you can prepare the Brussels sprouts and pancetta ahead of time. Just reheat them when you're ready to toss with the pasta.Enjoy your cooking adventure and savor every bite of this delicious Italian delight!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 18g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 35mg
