Description

So many people say that they hate Brussels sprouts, but they haven't tried this dish. The sprouts are sliced small and sauted, which makes all of the difference. It's a classic Italian dish which could also be made with asparagus, broccoli, or kale if pre

Ingredients

• 5 oz. package of pancetta, cut in small dice (buy already diced to save time)
• 1 lb. Brussels sprouts
• 3/4 lb. fettuccine pasta (or orecchiette pasta)
• 2 large eggs
• 1 c. Parmesan or Italian blend cheese, divided
• freshly chopped parsley
• freshly ground black pepper
• Optional: add garlic and/or red pepper flakes, if desired

Steps

1. Put a big pot of salted water on the stove to boil. Cook pasta in well salted boiling water until al dente, about 2 minutes less than package directions.
2. While pasta water is heating up, prepare Brussels sprouts and saute pancetta: Wash and drain Brussels sprouts; thinly slice the green parts of the sprouts; discard the stems. Brussels sprouts could also be cut into wedges, if preferred.
3. In a large skillet, saute pancetta until crispy; add Brussels sprouts; saute for a few minutes until sprouts have turned bright green and are softened a little.