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Balsamic Cream Brussels Sprouts Pasta

Course: Dinner
Cuisine: Italian
Author: Gaby

Ingredients

  • 8 ounces orecchiette pasta
  • 1 tablespoons butter
  • 1 tablespoon olive oil
  • 4 ounces pancetta diced
  • ΒΌ cup shallot finely diced
  • 2 garlic cloves minced
  • 8 ounces shredded brussels sprouts
  • 1/4 cup balsamic vinegar
  • 1/4 cup heavy cream
  • 1/4 cup shaved parmesan cheese plus a few tablespoons for garnish
  • kosher salt & freshly cracked black pepper

Instructions

  • Cook the pasta according to the package directions. While the pasta is cooking prepare the sauce.
  • In a large pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Once melted, add in the pancetta and shallots and cook for 4-5 minutes until the pancetta is slightly crispy and the garlic and shallots and saute for 2-3 minutes until translucent.
  • Add in the shaved brussels sprouts and toss to combine. Season with salt and pepper. Cook for 5-6 minutes until soft.
  • Pour in the balsamic vinegar and stir, making sure to scrape up all of the browned bits on the bottom of the pan. Cook everything for about 3-4 minutes and then turn off the heat. Add in the cream and parmesan cheese and stir to combine.
  • Add the pasta to the sauce and toss to combine. Season to taste with salt and pepper and serve with extra parmesan cheese on top.