Brussels Sprouts and Pancetta Bucatini

Brussels sprouts and pancetta in the fridge? Bucatini night!

INGREDIENTS

(2 T) EVOO

(4oz) Pancetta, diced

(1) Shallot, minced

(3) Garlic cloves, minced

(1lb) Brussels sprouts, thinly sliced (or pre-shredded)

Salt and Pepper

(12oz) Bucatini - reserve 1C pasta water!

(2 C) Parm, shredded

(1 C) Pecorino, shredded

(1T) Butter

Toasted bread crumbs for serving, optional

DIRECTIONS

1. Bring a pot of salted water to boil (for pasta)

2. Add EVOO to large skillet.

3. Add pancetta and cook for 3-5 min or until it starts to turn golden.

4. Add shallot, cook until slightly translucent.

5. Add garlic, mix and cook for 30 seconds.

6. Add Brussels sprouts and pepper, mix together and sautee until golden. Set mixture aside.

7. Cook bucatini and reserve 1C pasta water before draining.

8. Turn heat back on low for Brussels sprouts mixture, add some pasta water and start to incorporate the pasta into the mixture.

9. Incorporate Parmesan, Pecorino and butter (broken out)

10. Add more pepper to taste.

11. Serve topped with Parmesan, breadcrumbs and hot red pepper.

Serves: 4