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Pasta with Spicy Brussels Sprouts and Pancetta

This pasta dish is a quick and easy weeknight favorite! Pasta is combined with shaved Brussels sprouts that get crispy in the pan with pancetta, a kick from some cayenne and some salty savory parmesan cheese shavings.
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Servings 4 people

Ingredients
  

  • 8 ounces pasta
  • 2 tablespoons olive oil extra virgin
  • 3 ounces pancetta diced
  • 4 sprigs rosemary chopped
  • 2 cloves garlic minced
  • 1 jalapeno minced
  • black pepper ground
  • 1/2 teaspoon cayenne
  • 1 cup brussels sprouts thinly sliced (or shaved with a mandolin)
  • 1 teaspoon butter
  • 1 tablespoon fresh lemon juice for serving
  • 1/4 cup shaved parmesan cheese for serving

Instructions
 

  • Cook the pasta according to package instructions until just al dente (do not overcook or it will get mushy).
  • While the pasta is cooking, heat a large sauté pan over medium high heat and add the olive oil. When the oil is hot, add the pancetta and rosemary, and sauté for a few minutes until the pancetta starts to brown.
  • Add the garlic, jalapeno, black pepper to taste, and cayenne and sauté until garlic and pancetta turn golden brown, about 3 minutes.
  • Add the Brussels sprouts and sauté until they just start to soften, about 2 minutes. Spread sprouts mixture in pan and press down to flatten. Let it sear for a minute, then stir it up and repeat (this helps brown the sprouts).
  • Add the pasta and butter, toss to combine and sauté for another minute.
  • Serve in bowls topped with a drizzle of olive oil and lemon juice, and sprinkled with parmesan cheese.