Farfalle with Roasted Brussels Sprouts and Pancetta

A delightful Italian dish combining farfalle pasta with crispy pancetta, roasted Brussels sprouts, and a tangy-sweet balsamic glaze. Savory and slightly sweet, it's perfect for a weeknight dinner or a special occasion.

Prep Time

15 minutes

Total Time

45 minutes

Calories

675 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.85/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Dinner•Snack

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1poundFarfalle pasta

£1.00

1.5poundsBrussels sprouts(Trimmed and halved)

£1.75

4ouncesPancetta(Diced)

£2.50

3tablespoonsOlive oil

£0.40

2clovesGarlic(Minced)

£0.15

0.5cupBalsamic vinegar

£0.50

2tablespoonsBrown sugar

£0.10

To tasteSalt

To tasteBlack pepper(Freshly ground)

0.3cupParmesan cheese(Grated, for garnish (optional))

£1.00

Total Cost

£7.40

£1.85 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
3.
Roast for 20-25 minutes, or until Brussels sprouts are tender and slightly browned, flipping halfway through.
4.
While the Brussels sprouts are roasting, cook the farfalle pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
5.
While the pasta is cooking, cook the pancetta in a large skillet over medium heat until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
6.
Add the remaining 1 tablespoon of olive oil to the skillet with the pancetta fat. Add the minced garlic and cook for 30 seconds, until fragrant. Be careful not to burn the garlic.
7.
In a small saucepan, combine the balsamic vinegar and brown sugar. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has thickened slightly.
8.
Add the drained pasta to the skillet with the garlic-infused pancetta fat. Add the roasted Brussels sprouts and crispy pancetta.
9.
Toss to combine. If the pasta seems dry, add a little of the reserved pasta water until desired consistency is reached.
10.
Drizzle the balsamic glaze over the pasta and toss gently.
11.
Serve immediately, garnished with grated Parmesan cheese, if desired.

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My Notes

Nutrition Information

Nutrition per serving (280g)

675 kcal / 2824 kJ

Carbs

77g

30% of RDA

Fat

30g

43% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

19 g

21% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For extra flavor, add a pinch of red pepper flakes to the skillet with the garlic.

Adjust the amount of balsamic glaze to your liking. You can make more or less, depending on how sweet you want the dish.

If you don't have pancetta, you can substitute with bacon.

Roasting the Brussels sprouts until slightly charred adds a delicious smoky flavor.

Cooking Equipment

Oven

Large pot

Large skillet or frying pan

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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