If you want this pancetta, tahini, and Brussels sprouts linguini recipe have even more protein, top each serving of this hearty winter pasta with a fried egg.
Have This!
- Half lb. Linguini
- Kosher salt
- Freshly ground black pepper
- Six oz. unsliced pancetta (or 6 slices thick-cut bacon)
- One medium Sweet onion
- One lb. Brussels sprouts
- Two tsp tahini
- Two clove garlic
- A c. dry white wine
- Three oz. Parmesan
Do this!
- Cook pasta in boiling salted water according to package directions; reserve one cup pasta water. Drain.
- While pasta is cooking: Sauté pancetta and onion in a large deep skillet over medium heat, stirring occasionally, until pancetta is browned and onions are caramelized, ten minutes.
- Add Brussels sprouts, tahini, and garlic and sauté, stirring, until leaves are bright green, two minutes.
- Stir in wine, scraping brown bits from bottom of skillet. Add pasta, grated Parmesan, and 1/2 to 3/4 cup reserved pasta water, and stir until Parmesan is melted and pasta is creamy and well coated. Season with salt and pepper.
- Serve immediately sprinkled with pepper and shaved Parmesan.
Summary
Recipe Name
Pancetta, Tahini, and Brussels Sprouts Linguini
Author Name
TM
Published On
Preparation Time
Cook Time
Total Time