pancetta and brussels sprouts pasta

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My always go to comfort is pasta. Creamy pasta with little to no meat. It just always feels so right.
My kids and I love brussels sprouts, so I feel like I am always looking for other ways to cook them besides roasting in the oven. So in order to make this pasta have like 3% of healthiness to it, I added them here. Ha!

5 oz pancetta
1 lb pasta
1 stick butter
2 cups chopped brussels
1/2 cup chicken broth
2 cups heavy cream
2 tsp slap ya mama
1 tbsp chopped garlic
1.5-2 cups parmesan cheese
10 oz sliced mushrooms

  • Directions:

  • Cut the ends of the brussels sprouts and cut in half or into fourths

  • In a medium pan, start cooking down your pancetta

  • Once it is browned, add your butter and scrape off the goodness stuck to the pan

  • Add the sliced mushrooms

  • Add your garlic and cook until fragrant

  • Add the chicken broth to deglaze the pan even more

  • Add the heavy cream and bring to a boil

  • Add cheese

  • Add pasta back to the pan and turn off heat

  • Stir around the pasta until all coated with cream