Pasta with Pancetta and Brussels Sprouts

By Leite's Culinaria

Ingredients

14 ounces orecchiette
Salt
1 tablespoon olive oil
7 ounces pancetta (cut into 1/4-inch (6-mm) dice)
12 ounces Brussels sprouts (quartered)
3 tablespoons crème fraîche
3/4 ounce (scant 1/4 cup) Parmesan cheese (grated)
1 tablespoon finely chopped fresh dill or flat-leaf parsley
2 tablespoons olive oil
2 tablespoons (1 oz) butter
1 garlic clove (thinly sliced)
3 1/2 ounces (1 cup) fresh white bread crumbs
Finely grated zest of 1/2 lemon (preferably organic)
Sea salt and freshly ground black pepper

Prep Time25mins
Cook Time25mins
Servings4

Instructions

Cook the pasta

In a large pot of boiling salted water, cook the pasta until just tender, according to package directions. Drain in a colander, reserving a scant 1/2 cup (100 ml) of cooking water.

Make the pangrattato

Meanwhile, in a large skillet over medium heat, warm the oil and butter. Toss in the garlic, bread crumbs, and lemon zest, and fry, stirring frequently, until golden, 4 to 6 minutes. Transfer to a small bowl and season with salt and pepper to taste.

Finish the pasta

In the same large skillet over medium heat, warm the olive oil and gently fry the pancetta until golden, 4 to 5 minutes. Scoop the pancetta out of the skillet with a slotted spoon and place in a small bowl.

Toss the sprouts into the skillet along with a splash of water and fry until they are just tender, about 5 minutes.

Return the crispy pancetta to the skillet along with the drained pasta, crème fraîche, Parmesan, and reserved cooking water. Stir together with half of the dill or parsley. Check the seasoning and adjust as needed.

Sprinkle with the pangrattato and the rest of the dill or parsley and serve.