Casarecce recipe with pancetta and Brussels sprouts
Brussels sprouts are far more than a side dish. In this pasta recipe, they form the base of a handy midweek dinner, with pancetta and rosemary bringing the oomph.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Saucepan
- Skillet
- Colander
- Wooden spoon
- Ladle
- Measuring cup
- Chef's knife
- Cutting board
- Tongs
- Stove
- Serving bowl
- Spoon
Ingredients
- 400 gm dried casarecce
- 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
- 50 gm pancetta, diced
- 2 garlic cloves, thinly sliced
- 2 tbsp rosemary sprigs
- 6 large Brussels sprouts, thinly sliced
- 60 ml dry white wine
- Finely grated parmesan, to serve
- Crème fraîche (optional), to serve
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