Roasted Brussels Sprouts and Crispy Pancetta Pasta

Creamy Pasta with Pancetta and Brussels Sprouts

Recipe by David Leite, adapted from Donal Skehan’s Everyday Cook

For the Pasta and Creamy Sauce

• 14 ounces orecchiette pasta
  (or another short, sturdy pasta shape that can effectively hold the sauce, like cavatappi or penne)
• Salt (generous amount for pasta water, and to season the dish to taste)
• 1 tablespoon olive oil (for initial frying of pancetta and Brussels sprouts)
• 7 ounces pancetta, cut into 1/4-inch (6-mm) dice (adds savory, salty, and crispy texture)
• 12 ounces Brussels sprouts, trimmed and quartered (pan-roasted for tender sweetness and slight char)
• 3 tablespoons crème fraîche (or full-fat sour cream, for a light, tangy creaminess)
• 3/4 ounce (scant 1/4 cup) Parmesan cheese, freshly grated (for salty umami and to thicken the sauce)
• 1 tablespoon finely chopped fresh dill or flat-leaf parsley (for a bright, fresh herbaceous note and garnish)
• Freshly ground black pepper (to taste, for added warmth and flavor)

For the Crispy Pangrattato (Garlic Bread Crumbs)

• 2 tablespoons olive oil (for frying bread crumbs to golden perfection)
• 2 tablespoons (1 oz) unsalted butter (for rich flavor and crisp texture in the pangrattato)
• 1 large garlic clove, thinly sliced or minced (adds essential aromatic depth)
• 3 1/2 ounces (1 cup) fresh white bread crumbs (made from slightly stale bread for the best crispy texture)
• Finely grated zest of 1/2 lemon, preferably organic (introduces a bright, zesty acidity that cuts through richness)
• Sea salt and freshly ground black pepper (to taste, for perfect seasoning of the bread crumbs)

Step 1: Cook the Pasta to Perfection

• Begin by bringing a large pot of generously salted water to a rolling boil. The salt is crucial for seasoning the pasta from the inside out, much like seasoning the ocean. Add the orecchiette pasta to the boiling water and cook it according to the package directions until it is just tender with a slight bite, also known as al dente. This typically takes about 8-10 minutes, but it’s always best to taste a piece to ensure it’s cooked to your preferred texture. Before draining the pasta, make sure to reserve a scant 1/2 cup (100 ml) of the starchy pasta cooking water. This liquid is a culinary secret weapon, essential for creating a silky, creamy sauce and helping it beautifully emulsify. Once you’ve reserved the water, drain the remaining pasta thoroughly in a colander.

Step 2: Prepare the Irresistible Pangrattato

• While the pasta is actively cooking, dedicate your attention to preparing the pangrattato, which will provide a delightful crunchy topping. In a large skillet (a non-stick skillet works well here), warm the 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium heat. Once the butter has melted completely and the mixture is shimmering, indicating it’s ready, toss in the thinly sliced garlic, the fresh bread crumbs, and the bright lemon zest. Fry this fragrant mixture, stirring frequently and consistently, to ensure that the bread crumbs brown evenly and become gloriously golden and wonderfully crispy. This process should take approximately 4 to 6 minutes, during which time the garlic will become aromatic and the lemon zest will infuse a bright, tangy note. Once perfectly crisp, transfer the finished pangrattato to a small bowl and season it generously with sea salt and freshly ground black pepper to taste. Set this aside; it will be your final, crucial crunchy garnish for the pasta.

Step 3: Render Pancetta and Pan-Roast Brussels Sprouts

• Using the same large skillet from the pangrattato (there’s no need to clean it; the residual flavors are an added bonus!), return it to medium heat. Add the remaining 1 tablespoon of olive oil, and once hot, gently fry the diced pancetta. Cook the pancetta until it turns a beautiful golden brown and becomes delightfully crispy. This typically takes about 4 to 5 minutes, allowing the fat to render and crisp the meat. The rendered fat from the pancetta will generously infuse the skillet with incredible savory flavor, which will be absorbed by the vegetables later. Using a slotted spoon, carefully scoop the crispy pancetta out of the skillet and transfer it to a small, separate bowl, leaving the delicious rendered fat behind in the pan.
• Next, add the quartered Brussels sprouts to the same skillet, making use of the flavorful pancetta fat. Along with the sprouts, add a small splash of water (approximately 1-2 tablespoons). The water will help to slightly steam the sprouts initially, ensuring they become tender, before they begin to caramelize beautifully in the remaining fat. Fry the Brussels sprouts, stirring occasionally to ensure even cooking, until they are just tender-crisp and have developed some lovely golden-brown, charred edges. This process typically takes about 5 minutes. This pan-roasting method brings out their natural sweetness and a slight nutty flavor, softening their characteristic bitterness.

Step 4: Combine and Finish the Creamy Pasta

• With the sprouts cooked, return the crispy pancetta to the skillet, joining the pan-roasted Brussels sprouts. Add the drained orecchiette pasta, the 3 tablespoons of crème fraîche (or sour cream), the freshly grated Parmesan cheese, and the carefully reserved pasta cooking water. Stir all these ingredients together thoroughly and gently, ensuring that the pasta is completely coated in the luscious, creamy sauce. The pasta water, rich in released starches, will work wonders in helping to create a cohesive, silky emulsion that clings perfectly to every piece of pasta. Now, incorporate half of the finely chopped fresh dill or flat-leaf parsley for an immediate burst of fresh, aromatic flavor. Taste the dish at this point and adjust the seasoning with additional salt and freshly ground black pepper as needed to achieve your desired flavor balance.
• To serve this delightful creamy pasta, divide the finished dish evenly among individual serving bowls. Generously sprinkle each serving with the prepared pangrattato for that essential textural crunch and bright, aromatic finish. Finally, garnish each plate with the remaining fresh dill or parsley to add a final touch of vibrant color and herbaceous freshness. Serve immediately and savor every mouthful of this exquisite Donal Skehan creation! This dish is a testament to how simple ingredients, when handled with care and intention, can yield truly extraordinary and satisfying results.

Adapted From

This exquisite recipe is adapted from Donal Skehan’s highly acclaimed cookbook, Everyday Cook. The book is a treasure trove of accessible and delicious recipes, perfect for the modern home chef looking to create simple yet impressive meals without a fuss. Skehan’s culinary philosophy of fresh, seasonal ingredients and straightforward techniques shines through in every page, making healthy and flavorful eating a joyful experience. His emphasis on making cooking enjoyable and manageable for busy lifestyles resonates deeply with this very dish, which truly embodies the spirit of an “everyday cook” masterpiece, proving that delicious home-cooked meals are within everyone’s reach. We highly recommend exploring his collection for more inspiring recipes.

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Johnisha L.

Johnisha was so impressed with this dish that it immediately earned a permanent spot in her regular pasta repertoire. She emphatically highlights the crucial role of the pangrattato, noting how its wonderful textural addition transforms what would already be a very enjoyable Brussels sprouts pasta into something truly special and memorable. The crème fraîche, she observed, perfectly balances the dish with its subtle, creamy tang, seamlessly blending into the pasta to create a smooth, light, and indulgent sauce. The savory pancetta, of course, adds that irresistible smoky depth and delightful crispness that everyone loves. Her valuable insight also suggests that for those who prefer a “thicker” sauce, slightly less pasta water could be used, allowing for a personalized texture adjustment to suit individual preferences.

Rema S.

Rema found this dish to be an incredibly “lovely and easy dinner for a chilly evening,” praising its impeccable balance of flavors and textures, which she noted was “spot on.” She eloquently describes the complete sensory experience: crunchy, bright bread crumbs meet creamy pasta, rich pancetta, and the subtle, pleasant bitterness from the perfectly cooked Brussels sprouts. What truly stood out for Rema was how no single element overpowered the dish, demonstrating a masterful culinary harmony where every ingredient plays its part. She was particularly surprised by the profound creaminess achieved with just a small amount of crème fraîche, highlighting its potent impact. Rema also offered a fantastic seasonal tip, suggesting that the dish would be equally delicious and adaptable with other tender vegetables like yellow and green squash in the summer, making it a versatile recipe for all seasons.

Sasha Pravdic

Even for a self-proclaimed non-fan of Brussels sprouts (a rarity these days, she admits!), Sasha Pravdic found herself thoroughly won over by this recipe, declaring it “shoots and scores!” She particularly appreciated that the dish wasn’t overloaded with sprouts, and the quartered size made them manageable and enjoyable to eat, especially with their nicely caramelized, slightly crispy edges from the pan. The pancetta, she noted, served as a delightful “nice reward” in every savory bite. Sasha offered a few insightful modifications: she preferred parsley over dill for the herb component, finding dill “a little wrong” for her palate. Crucially, she suggested cutting back on the oil and butter for the pangrattato by half, even as a devoted butter enthusiast, indicating that a lighter hand can still yield divine results. Her strong endorsement of using fresh bread crumbs over dried ones for the pangrattato is a key takeaway, emphasizing the superior texture and flavor it provides—a perfect and brilliant use for day-old bread. She also noted that crushed red pepper flakes would be a welcome addition for those who enjoy a bit of spicy kick, either stirred into the pasta sauce or sprinkled into the pangrattato.

Jess Bender

Jess enthusiastically described Donal Skehan’s pasta as a “funky delight,” a testament to its unique and delightfully surprising qualities. She particularly reveled in the pangrattato, praising its “hints of sunshine” from the lemon zest and how it contributed to the overall fantastic textural contrasts within the dish. The indulgent, zesty, and rich dairy-packed base of the pasta sauce also received high marks for its complex and satisfying flavor. Her favorite aspect was the exquisite combination of crispy bread crumbs and savory pancetta perfectly nestled within the intricate curves and “little ears” of the orecchiette pasta, creating truly delightful, flavor-packed mouthfuls. Jess’s review perfectly captures the magic of this dish: a harmonious blend of unexpected yet perfectly balanced flavors and textures that keep you eagerly coming back for more, making it an exciting addition to any pasta lover’s repertoire.

Marcia L.

Marcia found this creamy pasta recipe to hit all her “flavor buttons,” a clear indication of its broad and irresistible appeal. She listed the key elements—Brussels sprouts, pasta, bacon (pancetta), fresh dill, and bright lemon zest—as components that perfectly align with her culinary preferences. Notably, even her husband, who typically isn’t a fan of Brussels sprouts, thoroughly enjoyed the dish, which is a significant testament to the recipe’s ability to convert even the most skeptical eaters of this often-misunderstood vegetable. The pangrattato, she observed, offered a “nice bit of crunch,” adding a crucial textural dimension to the overall sensory experience of the meal. Marcia concludes by calling the dish “flavorful, well-balanced,” and something she enthusiastically plans to make “again and again,” underscoring its delicious reliability and its consistent appeal as a go-to weeknight dinner.

Greg Crawford

Greg was instantly captivated by the promise of creamy pasta combined with savory pancetta and the intriguing “pangrattato,” and he confirmed that the recipe delivered far beyond his expectations. He describes it as a “fairly simple and nearly one-pot dish” that truly has it all: the luxurious creaminess derived from the combination of cheese and crème fraîche, the enticing saltiness of the crispy pancetta, the satisfying savoriness (plus a little crunch) from the perfectly cooked Brussels sprouts, and a wonderful, subtle hint of fresh dill. He particularly praised orecchiette pasta for its clever design, noting how its little “cups” are perfect for cradling the rich sauce and savory morsels. Greg found the instructions to be exceptionally clear and straightforward, with no tricky parts or head-scratching moments. An interesting and valuable observation from Greg was that the pasta was “even better on day two,” achieving deliciously crispy edges when reheated in a skillet, and he recommended adding shaved Parmesan on top to revive some of that cheesy creaminess. His enthusiasm for the pangrattato was palpable, declaring it a “revelation” of crispy, garlic and lemon-infused bread crumbs—something he now wants to keep on hand “just about all the time!” His review solidifies this pasta as a well-rounded and deeply satisfying meal that offers delightful surprises even as leftovers.