Ingredients

1/2 pound linguini

Kosher salt and freshly ground black pepper

6 ounces unsliced pancetta or 6 slices thick cut bacon diced

1 medium onion sweet onion, thinly sliced

1 pound Brussels sprouts, sliced

2 large garlic cloves, finely chopped

1/3 cup dry white wine

3 ounces Parmesan, grated (about 3/4 cup), plus more, shaved, for serving

Preparation

  1. Cook pasta in boiling salted water according to package directions; reserve 1 cup pasta water. Drain
  2. While pasta is cooking: Saute pancetta and onion in a large deep skillet over medium heat, stirring occasionally, until pancetta is browned and onions are caramelized, 8-10 minutes. Add Brussels sprouts and garlic and sauté, stirring, until leaves are bright green, 2 minutes. Stir in wine, scraping brown bits from bottom of skillet. Add pasta, grated Parmesan, and 1/2 cup 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.
  3. Serve immediately sprinkled with pepper and shaved Parmesan.