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Brussels, Pancetta & Fettucine

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Sauteed Brussels Sprouts with Pancetta over Fettuccine

Pancetta, an Italian bacon cured with salt and spices, gives this dish a delicious flavor all its own. The wonderful aroma of fresh basil and the delicate spicy-sweet flavor of nutmeg team together to make a Brussels Sprouts fan even out of the leeriest!.


12 oz. fettuccine noodles
16 oz. Brussels Sprouts
1 tsp. olive oil
3 cloves garlic, minced
4 ounces Pancetta bacon, chopped
1/3 cup cream
1/8 tsp. ground nutmeg
Pinch of ground red pepper
Salt and pepper to taste
0.25 cup shredded fresh basil
0.25 cup freshly grated Parmesan cheese

Step 1

Cook fettuccine noodles according to package directions.

Step 2

Wash and trim the sprouts and slice evenly lengthwise through the root center, obtaining about 3 slices from each sprout. If sprouts are smaller, cut in half. Set aside.

Step 3

In a large skillet heat olive oil over medium-high heat. Add the garlic; sauté until fragrant.

Step 4

Add the bacon; cook until pink, about 3 minutes

Step 5

Add the sprouts and saute until just tender, about 5 minutes.

Step 6

Pour in cream and season with nutmeg, red pepper, salt and pepper.

Step 7

Cook until cream is slightly thickened, approximately 2 to 3 minutes.

Step 8

Stir in basil. Serve over fettuccine noodles and sprinkle with Parmesan cheese.

Recipe courtesy of Green Giant USA