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Brussels Sprouts with Pancetta and Egg Noodles

  • Author: Lisa @ My Studio Kitchen
  • 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.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • 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
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.







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