Spaghetti with Guanciale and Brussels Sprouts
This pasta is hearty and packed with flavor. If you’re on the fence about Brussels sprouts, this is the dish that’ll turn you into a fan!
Ingredients
- ½ Pound Spaghetti
- 4 Ounces guanciale or pancetta cubed
- 1-2 Tablespoons olive oil if using
- 2 Cloves garlic minced
- 3 Tablespoons whole grain mustard
- ½ Pound brussels sprouts shredded
- ½ Cup Pecorino Romano grated, plus more for serving
- Salt and pepper to taste
Instructions
- In a large skillet over medium low, cook the guanciale, stirring occasionally, until fat has rendered and it's starting to crisp; about 10 minutes. With a slotted spoon, transfer the guanciale to a bowl and set aside, leaving the fat in the skillet. Add the Brussels sprouts and turn the heat up to medium. Cook, stirring occasionally, until crisp-tender and browned in spots; about 5 minutes. Add the garlic and cook for 1 more minute.
- Meanwhile, bring a large pot of salted water to a boil and cook spaghetti to 2 minutes less than package directions for al dente. Reserve 1 cup of pasta water and drain.
- Add the spaghetti, along with the mustard and half of the reserved pasta water to the skillet, and toss to coat. Add the cheese and toss the pasta until a glossy sauce forms, adding more pasta water as needed. Add the guanciale back to the pan and give it a final stir. Season with salt and pepper to taste.
- Serve with more cheese. Enjoy!
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