Cooking Instructions
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Step 1
Bring a large pot of salted water to a boil. Cook
Pasta (1 lb)
according to package directions. Reserve 1 cup of pasta water prior to draining.
Step 2
Thinly slice the
Brussels Sprouts (3 cups)
.
Step 3
Dice the
Pancetta (3/4 cup)
.
Step 4
In a small skillet, toast
Pine Nuts (1/4 cup)
until fragrant, about 1 minute.
Step 5
Add
Salted Butter (3 Tbsp)
and 1/2 teaspoon of
Garlic (1/2 tsp)
. Cook for 2 minutes over medium heat.
Step 6
Add
Panko Breadcrumbs (1 cup)
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 (3 Tbsp)
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 (1/2 Tbsp)
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 (1/4 cup)
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.
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