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Pancetta Pasta

Pancetta Pasta

Simplicity is the name of the game when it comes to weeknight dinners and it doesn't get much more effortless than our Pancetta Pasta. With just five easily accessible ingredients and a mere 30 minutes of your time this crowd pleaser can be on your dinner table and well on it's way into your stomach.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
0 minutes
Total Time 30 minutes
Servings 4 people
Calories 428kcal
Author Nicole
Cost $20


  • large pot
  • Large skillet


  • 10 oz cubed pancetta (1/4 inch cubes)
  • 10 oz shaved brussels sprouts
  • 3/4 tsp kosher salt, divided
  • 4 large garlic cloves, minced (or 6-7 small)
  • 1 cup finely shredded or grated parmigiano reggiano cheese
  • pinch of red pepper flakes
  • 1/2-1 cup pasta water


  • Bring a large pot of water to a rolling boil. Season generously with kosher salt.
  • Add the cubed pancetta to a cold large skillet with high sides and then turn the heat on medium to medium high. Cook the pancetta until the fat has rendered and the pancetta is crisp, it should take about 10 minutes. Stir frequently. Remove the pancetta with a slotted spoon and on to a paper towel to drain. Drain all but two tablespoons of the fat.
  • Drop the pasta into boiling water. 
  • Keep the heat on medium to medium high Add the Brussels sprouts and 1/2 teaspoon salt. Saute the Brussels sprouts for a few minutes until they start to soften. You want them to retain their crispness so don't cook them any longer than 3 minutes. Add the garlic, cook another 30 seconds. If the pasta isn't done yet, turn the heat off on the Brussels sprouts and set them aside. 
  • When your pasta is just UNDER aldente, use tongs to transfer it to the Brussels sprouts. Reserve the pasta water. Sprinkle in half the cheese, crushed red pepper flakes, 1/4 teaspoon salt and 1/2 cup of pasta water. Toss until the cheese has melted and then add the remaining cheese and 1/4 cup more pasta water. Toss until the cheese has melted. 
  • Add the pancetta back to the pasta and toss one more time. Season to taste with salt and pepper.


Serving: 1serving | Calories: 428kcal | Carbohydrates: 9g | Protein: 20g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1325mg | Potassium: 451mg | Fiber: 3g | Sugar: 2g | Vitamin A: 756IU | Vitamin C: 61mg | Calcium: 336mg | Iron: 2mg