It’s a little late in the season for this one but wanted to get it up before I forgot it. I made it twice, adding lemon zest and toasted pignoli nuts the second time. The zest added a lot, the pignolis not so much. Take it out for a test drive  and let me know your thoughts and any additions/deletions you made!

pancetta brussels sproutsDrizzle of olive oil
1/4 pound pancetta, diced
1 bag Brussels Sprouts, trimmed and sliced
2 cloves garlic
1 cup chicken stock
1/2 box orecchiette
Lemon zest


Get a pot of water going for the pasta. Meanwhile, brown the pancetta with a drizzle of olive oil and add Brussels sprouts. Give everything a toss, so the sprouts break up a bit and get coated with the pancetta grease (yum!).

Add the chicken stock and let everything simmer away. Let the liquid reduce a bit and wilt the sprouts.

When the pasta is ready, dump it directly into the skillet with the pancetta and sprouts. Give everything another toss to coat. Remove from heat, dump in a handful of Parm.

Serve topped with lemon zest, to taste.

Serves 2


2 thoughts on “Orecchiette with Pancetta and Brussels Sprouts

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