Spaghetti with Brussels Sprouts, Pancetta, and Hazelnuts

Spaghetti with Brussels Sprouts, Pancetta, and Hazelnuts
Photo by Scott Phillips

Ingredients

  • 1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater)
  • 3 cloves garlic, smashed and peeled
  • Kosher salt
  • 2 tsp. olive oil
  • 10 oz. Brussels sprouts, thinly sliced; some whole leaves are fine (about 3 cups)
  • 1 Tbs. fresh lemon juice; more as needed
  • Freshly ground black pepper
  • + 4 more ingredients
    • ¼ cup coarsely chopped, toasted hazelnuts, preferably peeled
    • 5 oz. pancetta, cut into ¼-inch dice (1 cup)
    • ¾ lb. dried spaghetti
    • ¼ tsp. crushed red pepper flakes

Bring a large pot of well-salted water to a boil. Meanwhile, heat the oil in a 12-inch skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate. Add the garlic to the skillet...

View full recipe at Fine Cooking

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