An update on a traditional dish from my grandmother.
- 1 tablespoons olive oil
- 5 ounces pancetta or 4–5 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
- 1/2–1 pound egg noodles
- Salt and freshly ground pepper
- Chop the pancetta into 1/2 inch pieces.
- Heat a large skillet with 1 tablespoon of oil then add pancetta and cook for 4 minutes until starting to brown.
- Add onions and red pepper flakes to the pan and cook over medium heat for 5 minutes until onions become translucent.
- 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.
- 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.
- Add noodles to the sprout mixture, add butter, stir, cover and let cook 10 more minutes so the flavors will meld together.
- 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