Spaghetti with Guanciale and Brussels Sprouts

This pasta is hearty and packed with flavor. If you’re on the fence about
Brussels sprouts, this is the dish that’ll turn you into a fan!

Servings: 2

Author:

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Main Course

Italian

Pasta fall Brussels sprouts

🧂 Ingredients

1 In a large skillet over medium low, cook the guanciale, stirring occasionally,
until fat has rendered and it's starting to crisp; about 10 minutes. With a
slotted spoon, transfer the guanciale to a bowl and set aside, leaving the fat
in the skillet. Add the Brussels sprouts and turn the heat up to medium. Cook,
stirring occasionally, until crisp-tender and browned in spots; about 5 minutes.
Add the garlic and cook for 1 more minute.
2 Meanwhile, bring a large pot of salted water to a boil and cook spaghetti to 2
minutes less than package directions for al dente. Reserve 1 cup of pasta water
and drain.
3 Add the spaghetti, along with the mustard and half of the reserved pasta water
to the skillet, and toss to coat. Add the cheese and toss the pasta until a
glossy sauce forms, adding more pasta water as needed. Add the guanciale back to
the pan and give it a final stir. Season with salt and pepper to taste.
4 Serve with more cheese. Enjoy!