Pancetta, Parmigiano-Reggiano and Petite Brussels Sprout Pasta (Emeril Lagasse) Recipe
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Directions:
- In a large stock pot over high heat, bring 4 quarts of salted water to a boil. In a large saute pan over medium heat, add the olive oil and pancetta. Let pancetta render, about 3 minutes. Add Brussels sprouts and toss to coat with oil. Cook for 5 minutes or until Brussels sprouts begin to brown. Add shallots, wine and garlic and let the mixture reduce, about 3 minutes. In the meantime, drop the angel hair pasta into the water, being sure not to overcook. Drain the pasta well and pour into the saute pan. Drizzle with olive oil, season with salt and pepper, to taste, and toss to coat with the Brussels sprout mixture. Pour into a large serving bowl and garnish with Parmigianino-Reggiano.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 971.54 Kcal (4068 kJ) | ||
| Calories from fat | 424.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.14g | 73% | |
|---|---|---|---|
| Cholesterol | 94.64mg | 32% | |
| Sodium | 2031.97mg | 85% | |
| Potassium | 900.95mg | 19% | |
| Total Carbs | 92.68g | 31% | |
| Sugars | 7.26g | 29% | |
| Dietary Fiber | 7.5g | 30% | |
| Protein | 37.26g | 75% | |
| Vitamin C | 57.3mg | 96% | |
| Iron | 398.7mg | 2215% | |
| Calcium | 157.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 259.2 Kcal (1085 kJ) | ||
| Calories from fat | 113.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.58g | 73% | |
|---|---|---|---|
| Cholesterol | 25.25mg | 32% | |
| Sodium | 542.12mg | 85% | |
| Potassium | 240.37mg | 19% | |
| Total Carbs | 24.73g | 31% | |
| Sugars | 1.94g | 29% | |
| Dietary Fiber | 2g | 30% | |
| Protein | 9.94g | 75% | |
| Vitamin C | 15.3mg | 96% | |
| Iron | 106.4mg | 2215% | |
| Calcium | 42mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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