Orecchiette with Roasted Brussels Sprouts & Pancetta
Chef/co-owner Brian Kingsford, Bacaro, ProvidenceAt Bacaro, we wait all year for Brussels sprouts season just to prepare this pasta dish. It pairs the cozy richness of brown butter and pancetta with the earthy sweetness of roasted Brussels sprouts, creating a hearty pasta that feels both comforting and sophisticated. Finished with aged cheese and a drizzle of fine olive oil, each bite is rich, savory and perfectly balanced.Serves 4
Ingredients
- 2 cups baby Brussels sprouts trimmed and halved
- Olive oil
- Kosher salt such as Diamond Crystal
- 8 ounces (½ pound) orecchiette
- 6 tablespoons unsalted butter
- ¾ cup (6 ounces) low-sodium chicken stock
- ¼ cup diced pancetta, browned
- 1 teaspoon julienned fresh sage
- ¾ teaspoon freshly ground black pepper
- 2 teaspoons fresh lemon juice
- 1 cup grated Tarentaise cheese or other alpine cheese like Gruyère
- Freshly grated Parmigiano-Reggiano to sprinkle over pasta
- Quality robust extra virgin olive oil for garnish
- Freshly chopped flat-leaf parsley for garnish
Notes
Preheat oven to 450°F. Bring salted water to a boil in a saucepot, add Brussels sprouts and cook 5 minutes. Drain well, toss lightly in olive oil and sprinkle with salt. Spread on a lined sheet pan and roast until browned and caramelized, approximately 10 minutes. Set aside.
Boil pasta according to package directions. Drain, reserving a small amount of pasta water.
Heat butter in a saucepan over medium heat until milk solids begin to brown, watching carefully as the butter reaches the browning point (it can rapidly go from browning to burnt). Add chicken stock to deglaze. Stir in browned pancetta, sage, pepper, lemon juice and a pinch of salt. Bring to a boil, then lower to a simmer. Add pasta and roasted Brussels sprouts to the saucepan. Grate Tarentaise cheese into the pan and toss well. Adjust seasoning with salt and lemon juice to taste. If needed, add a touch of pasta water (or cold butter) to bring the sauce together.
Garnish with Parmigiano-Reggiano, a drizzle of extra virgin olive oil and chopped parsley. Serve immediately.
