Farfalle with Roasted Brussels Sprouts and Pancetta

Preheat oven to 400°F (200°C).

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.

Roast for 20-25 minutes, or until Brussels sprouts are tender and slightly browned, flipping halfway through.

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.

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.

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.

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.

Add the drained pasta to the skillet with the garlic-infused pancetta fat. Add the roasted Brussels sprouts and crispy pancetta.

Toss to combine. If the pasta seems dry, add a little of the reserved pasta water until desired consistency is reached.

Drizzle the balsamic glaze over the pasta and toss gently.

Serve immediately, garnished with grated Parmesan cheese, if desired.