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Brussels Sprouts with Pancetta and Egg Noodles

Easy recipe
Brussels Sprouts with Pancetta and Egg Noodles

Brussels Sprouts with Pancetta and Egg Noodles is an updated version of my Grandmother’s Cabbage and Noodles recipe which called for lots of butter and cooked for hours and hours. I wanted to come up with a healthier, quicker version which would capture all of the goodness of the original but also take much less time to prepare.

This amazing noodle dish starts out by sautéing pancetta, then onion and red pepper flakes. Next, I add shredded brussels sprouts, salt and the secret ingredient of this recipe – a ton of freshly cracked black pepper. After that your work is done –  just sit back and let it cook over low heat as all of the flavors meld together.

By the way, you can leave out the pancetta and make a great vegetarian version or substitute the pancetta with thick-sliced bacon.

This would be a terrific meal served with either of these two salads:

Radicchio and Pecorino Romano Salad

Italian Tricolore Salad


Brussels sprouts with pancetta and egg noodles ingredients

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Brussels Sprouts with Pancetta and Egg Noodles

  • Author: Lisa @ My Studio Kitchen
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x


An update on a traditional dish from my grandmother.



  • 1 tablespoons olive oil
  • 5 ounces pancetta or 45 slices thick-cut bacon
  • 1 small onion, diced into 1/2 inch pieces
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 pound brussels sprouts, thinly sliced
  • 2 tablespoons butter
  • 1/21 pound egg noodles
  • Salt and freshly ground pepper


  1. Chop the pancetta into 1/2 inch pieces.
  2. Heat a large skillet with 1 tablespoon of oil then add pancetta and cook for 4 minutes until starting to brown.
  3. Add onions and red pepper flakes to the pan and cook over medium heat for 5 minutes until onions become translucent.
  4. Add sprouts, stir and continue to cook over medium heat for 5 minutes. Add 1/4 cup water, reduce flame to low, cover and continue to cook for 15 minutes, stirring every 5 minutes or so.
  5. In the meantime, fill a large pot with water and bring to a boil. Add 2 teaspoons of salt, then add the noodles and cook. Remove from water when al dente or not quite cooked through.
  6. Add noodles to the sprout mixture, add butter, stir, cover and let cook 10 more minutes so the flavors will meld together.
  7. Add additional salt and pepper to taste.


When I make this recipe, I only use 8-10 ounces of noodles because I like more vegetables. You can add a whole package of noodles if that is your preference.

  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Traditional


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Introducing a collaboration between
Culver City Farmers Market
and My Studio Kitchen.
In my weekly visits to the market,
I’ll be checking out the fresh produce
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Then I’ll share my quick and easy
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and experiment with
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