"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Penne with Brussel Sprouts and Pancetta Recipe

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This recipe for Penne with Brussel Sprouts and Pancetta, by , is from Nonna's Cucina , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marie Hanley
Added: Monday, March 3, 2008


12 ounces of uncooked penne pasta
1 Lb. trimmed, halved Brussels sprouts**
1/4 tsp. salt
1/4 lb. Pancetta, cut into pieces**
1 c. low fat milk
2 tbl. all purpose flour
1--14 oz. can fat-free, low sodium chicken broth
1 tbl. unsalted butter
3/4 c. grated Lucatelli cheese, divided
1 tbl. pine nuts, toasted
1/4 tsp. fresh ground black pepper

Cook pasta according to package directions, omitting salt.
Steam brussels sprouts, covered, for about 4 minutes or until tender but not overcooked. Drain and sprinkle with salt.
Cook pancetta in a Dutch over over medium-high heat until crisp. Remove from pan, saving 1 teaspoon drippings in pan. Crumble pancetta and set aside.
Add Brussels sprouts to the drippings in the pan, cook for 5 minutes or until lightly browned. Stir in cooked pasta, cover mixture and keep warm.
Combine milk, flour, and broth, stirring well with a whisk. Melt butter in a medium saucepan over medium heat. Gradually add milk mixture, stirring constantly with a whisk until well blended. Cook for 6 minutes or until thickened, stirring constantly. Stir in 1/4 cup cheese, stirring until cheese melts. Pour sauce over pasta mixture, tossing to coat. Top with remaining cheese, nuts, pancetta and black pepper. Serve immediately.

Serves 6.

Personal Notes:
Personal Notes:
** Can use broccoli florets, asparagus tips instead of brussels sprouts.
**Can use crumbled Italian sausage instead of pancetta.




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