In the world of pasta, there is an abundance of fun shapes, both whimsical and often strategically paired with sauces and other add-ins. Whether opting for farfalle “butterflies,” rotelle “wheels,” our childhood favorite, or our recent amusement, gemelli “twins,” there is a shape for any palate. While long, flat pastas mesh well with smooth sauces, shaped pastas best capture textured sauces.
In Florence, we first tried orecchiette “small ears,” and they oddly enough appear to be just that. The small concave circles pair perfectly with one of our family’s favorite fall-time vegetables, Brussels sprouts. After frying some pancetta, we throw in the vibrant green halved spheres and let them crisp and caramelize slightly with sauteed onions. Bubbling away on the stove, all the flavors come together for a vibrant, lemony, fresh sauce. In every forkful, the nooks of the pasta hold in the bits of smoky pancetta and citrusy Brussels sprouts. 
Orecchiette with Lemony Brussels Sprouts and Pancetta
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
Description
Orecchiette pasta tossed with crispy pancetta, caramelized Brussels sprouts, and a vibrant lemony sauce, creating a delightful balance of smoky and citrusy flavors.
Ingredients
- 1 pound orecchiette
- 6 ounces pancetta, finely diced
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 pound Brussels sprouts, ends removed and halved
- Zest and juice of 1 lemon
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
- In a large cast iron skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the pancetta and cook until crispy, about 4 minutes. Use a slotted spoon to remove the pancetta and set aside.
- Lower the heat to medium and add the sliced onion to the skillet. Sauté for 3-4 minutes until soft and translucent.
- Add the minced garlic and Brussels sprouts to the skillet. Cook for 8-10 minutes, stirring occasionally, until the Brussels sprouts are crisp and caramelized.
- Return the pancetta to the skillet and add the lemon zest and juice. Stir to combine.
- Add the cooked orecchiette to the skillet, along with a splash of the reserved pasta water. Toss everything together to coat the pasta, adding more pasta water if needed to reach the desired sauce consistency.
- Season with salt and pepper to taste. Drizzle with a bit more olive oil if desired.
- Serve immediately with grated Parmesan cheese on top.
Notes
For a vegetarian version, omit the pancetta and add extra Brussels sprouts or mushrooms. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if needed. This dish pairs well with a crisp white wine or a light red wine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4 grams
- Sodium: 750 mg
- Fat: 18 grams
- Carbohydrates: 55 grams
- Fiber: 8 grams
- Protein: 18 grams
- Cholesterol: 30 mg
