This creamy pasta with Brussels sprouts recipe had me at creamy and pasta. Then, once I learn it included pancetta and one thing known as pangrattato (which sounded easy and wonderful), I used to be all in. And what a payoff. A reasonably easy and almost one-pot dish that ends in a pasta dish that actually has all of it: creaminess from the cheese and crème fraîche, saltiness from the pancetta, savoriness (plus somewhat crunch) from the Brussels sprouts and an exquisite trace of dill.
Orecchiette pasta is ideal for this dish as a result of the sauce (and typically chunks of pancetta) will get caught within the little “cups” of the pasta. The recipe was easy with no difficult components or head-scratching directions.
The pasta was in some methods even higher on day two although it was much less creamy. We reheated it in a skillet, which crisped a few of the pasta edges. We added shaved Parmesan on prime to get a few of that tacky creaminess again.
Oh, and that pangrattato. What a revelation. Crispy bread crumbs seasoned with garlic and lemon. Wow. That’s one thing I believe I need to have readily available nearly on a regular basis!
