Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Bring a large pot of salted water to a boil. Cook
Pasta (455 g)
according to package directions. Reserve 1 cup of pasta water prior to draining.
Step 2
Thinly slice the
Brussels Sprouts (270 g)
.
Step 3
Dice the
Pancetta (170 g)
.
Step 4
In a small skillet, toast
Pine Nuts (35 g)
until fragrant, about 1 minute.
Step 5
Add
Salted Butter (45 g)
and 1/2 teaspoon of
Garlic (1 g)
. Cook for 2 minutes over medium heat.
Step 6
Add
Panko Breadcrumbs (50 g)
and cook for 3 to 4 minutes until golden brown. Set aside.
Step 7
In a large skillet over medium heat, fry the diced pancetta until crispy.
Step 8
Add the
Olive Oil (45 mL)
and then the Brussels sprouts. Cook the sprouts and pancetta until they are beginning to brown and get crispy, around 8 minutes.
Step 9
Add the remaining
Garlic (4 g)
and cook for 1 more minute.
Step 10
Stir in the
White Beans (1 can)
and season with salt and a grind of fresh black pepper.
Step 11
Stir in 1/2 cup of the reserved pasta water. As it comes to a boil, use your spoon to scrape up any brown bits on the bottom of the pan.
Step 12
Add the pasta, remaining pasta water, and remaining
Salted Butter (55 g)
and toss everything together until combined.
Step 13
Add the zest and juice of the
Lemon (1)
, the pine nuts and half of the breadcrumbs. Toss until combined. Season with salt and pepper to taste.
Step 14
Serve topped with breadcrumbs, a generous grating of
Parmesan Cheese (to taste)
and a drizzle of extra virgin olive oil.
