Recipe Servings: 4 portionsRecipe Preparation Time: 5 minutesRecipe Cook Time: 12 minutes
1 lb Delverde® Gemelli Pasta
1 lb of brussels sprouts, shredded4 oz pancetta, sliced very thin and cut into strips1 tbsp Lucini® Premium Select Extra Virgin Olive OIl®
1 tbsp butter1/4 cup freshly grated Pecorino, plus more for finishing1 tbsp butterZest of two lemonsWhite wineKosher saltFreshly cracked black pepperLucini® Delicate Lemon Infused Extra Virgin Olive Oil®
Bring a large pot of water to boil. Once boiling add a healthy amount of salt and the pasta. Cook until al dente (about 5 minutes.) Drain, reserving 3/4 cup pasta water.Meanwhile, heat olive oil over medium high heat in a large, deep saute pan. Add the pancetta and cook for 3 minutes. Carefully remove the pancetta and set aside, leaving the oil. Add the brussels sprouts to the pan. Cook for 3 minutes and add a splash of white wine to deglaze the pan. Season with pepper and add the butter. Cook for 3 more minutes and add another splash of wine. Add the lemon zest.Add the pasta to the brussels sprouts. Add the pasta water and pancetta and toss. Mix in pecorino cheese.Serve with a freshly ground black pepper, a touch more pecorino and a healthy drizzle of lemon-infused extra virgin olive oil.Serve Immediately. Tender Brussels sprouts, salty pancetta and tangy Pecorino are perfect in this interesting pasta dish.