Fast Recipes

Casarecce with pancetta and Brussels sprouts

Brussels sprouts – they're more than a side dish.

By Lisa Featherby
  • 20 mins cooking
  • Serves 4
  • Print
Brussels sprouts are far more than a side dish. Here, they form the base of a midweek pasta, with pancetta and rosemary bringing the oomph.


  • 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


  • 1
    Cook pasta in a large saucepan of boiling salted water until al dente (about 10 minutes). Drain, reserving a little pasta water.
  • 2
    Meanwhile, heat oil in a frying pan over medium-high heat. Add pancetta, garlic and rosemary and stir until golden (3-5 minutes). Add Brussels sprouts and toss to combine, then add wine and simmer until Brussels sprouts are just tender (2-4 minutes). Add pasta and toss well to combine, adding a ladleful of pasta water at a time if needed to create a thin sauce to coat pasta. Top with parmesan and a dollop of crème fraîche to serve.