Recipe

Brussel Sprout Pasta with Shiitake and Pancetta

Recipe
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Photo by Cordelia

This recipe was entered in the contest for Best Brussel Sprouts
Chef
Cordelia's Notes: Most of my life I did not like Brussels Sprouts. Maybe because when I was a kid my mom always over cooked them in boiling water until they were gray and tasteless. All that was left is the...
Most of my life I did not like Brussels Sprouts. Maybe because when I was a kid my mom always over cooked them in boiling water until they were gray and tasteless. All that was left is the smell of over cook cabbage. I like them much more now, when I discovered, like in this recipe, that they have completely different taste when caramelized well. The whole wheat pasta actually adds some more nuttiness to the dish.

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Serves 2-4 (depends on how hungry)

8 ounces fresh brussels sprouts Ask a question about this ingredient

1/2 big sweet onion Ask a question about this ingredient

3-4 thicker slices of pancceta Ask a question about this ingredient

6 shiitake mushrooms Ask a question about this ingredient

1 clove of garlic Ask a question about this ingredient

1 tablespoon of chopped tarragon Ask a question about this ingredient

1/8 teaspoon of nutmeg Ask a question about this ingredient

3/4 cups of white wine Ask a question about this ingredient

1 tablespoon of butter Ask a question about this ingredient

3 tablespoons olive oil Ask a question about this ingredient

1/3 cup grated parmesan cheese Ask a question about this ingredient

1/2 packet of wholewheat linguini Ask a question about this ingredient

Bring a big pot of water to a boil. Add plenty of salt, add the pasta and cook according to the instructions on the package.
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Chop a bit of the base of each Brussels sprout and take some of the outer leaves. Cut the Brussels sprouts vertically to rounds 1/4 inch thick.
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Put 2 tablespoons of olive oil in a wide pan on high heat. Once almost smoking add the Brussels sprouts. Satue on high heat for about 5-7 min,mixing from time to time until they get some brown color and caramelized. if it gets too dry add another tablespoon or so of oil.
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Add the onion and pancetta and satue for few more minutes until the onion is translucent. Reduce the heat is the veggies get brown too fast, watch not to burn them.
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Chop the mushrooms to stripes and add them. Satue for few more minutes.
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Add the garlic, nutmeg, tarragon and about 1/2 teaspoon of salt and pepper. mix well and satue for 30 seconds.
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Add the white wine, raise the heat and deglaze the pan with a wooden spoon. Let the wine reduce by half and the alcohol evaporate.
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Add tablespoon of butter and let it melt. Optional: add two tablespoons of heavy cream. Taste and adjust salt.
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Drain the pasta, but save some of the pasta water. Add the pasta and mix well for about 2 minutes. If the sauce looks too dry add a little of the pasta water.
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Take of the heat and add the Parmesan, or add it after dividing to plates.
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