Orechiette with Brussels Sprouts & Pancetta

Serves: 4
Total Time: 30 min.

INGREDIENTS

2 tbsp. olive oil, divided
2 lb. brussels sprouts, trimmed, outer leaves peeled for use, cores saved for later
1/2 lb. dried orecchiette pasta
2 oz. pancetta (Italian bacon), finely chopped
1 shallot, finely chopped
1/2 cup heavy cream
1/3 cup grated pecorino romano cheese, plus more for garnish
kosher salt
fresh ground pepper

Preparation

Generously salt a large pot of water and set to boil over high heat. Heat a medium sautée pan over medium-high heat for 2 minutes. Swirl in 1 T olive oil and fry brussels sprouts leaves until tender and starting to brown in spots, about 5 minutes. Remove brussels sprouts and set aside. Return pan to medium heat and add remaining oil, pancetta and shallots. Cook for about 4 minutes until starting to crisp and caramelize. Add cream and reduce on low. Meanwhile, cook pasta to al dente, about 12 minutes, and strain, reserving at least 1 cup pasta cooking liquid. Once cream mixture has thickened and darkened a little in color, add pecorino to pan and stir to combine. Add 1/2 cup pasta cooking liquid and pasta to pan, stirring to coat, adding more pasta water as necessary to create a silky sauce. Add brussels sprout leaves to pan and cook about 2 minutes. Taste for seasoning and add kosher salt and fresh cracked pepper as desired. Serve with additional pecorino cheese and fresh cracked pepper to garnish.