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Spaghetti with Brussels Sprouts and Guanciale

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!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 2


  • 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


  • 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!
Keyword Brussels Sprouts, Fall, Pasta