• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 small onion, chopped
  • 1/4 cup olive oil
  • 6 ounces pancetta, diced
  • 1 pound Brussels sprouts
  • Salt to taste
  • Freshly ground pepper to taste
  • 1 pound spaghetti
  • Grated Parmigiano

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  1. In a large skillet over medium heat, sauté the onion in the olive oil for 2 minutes. Add the pancetta and the Brussels sprouts. Over medium low heat, cook together until the ingredients are golden. Add salt and pepper to taste.
  2. Bring a large pot of salted water to a boil.
  3. Cook the pasta until al dente (about 1–2 minutes less than manufacturer’s directions) drain, and reserve 1 cup of the cooking water. Add the pasta and some of its water to the Brussels sprouts mixture and cook for one minute.
  4. Serve with grated Parmigiano.