Salty cured pork and Brussels sprouts are such a natural combination, I am not sure why I hadn’t combined them into a pasta sooner. Thankfully, I finally did in the Prosciutto and Brussels Sprout Bucatini. I went with a lemony wine-cream sauce combining elements of a few of my favorite recipes into one great dish. The end result is what may be one of my favorite pasta dishes yet.
I combined elements from 2-3 different pasta recipes that I love for this. From my prosciutto and peas dish, I used the shallot and prosciutto. I mixed that with the wine deglaze from my alfredo and the lemon from creamy rigatoni dish. Throw in some skillet blackened Brussels, perfection!!
I also took a textural element from a completely unrelated recipe. For a little bit of crunch, I made a lemon-panko breadcrumb topping to go on this at the end. It was inspired by Ina Garten’s Crispy Mustard Chicken. I combine panko, lemon zest, and freshly grated parmesan with a little olive oil so that it would stick a bit. It added a little pop of flavor and a great crunch to the dish.
The nice thing about this dish too, is how the timing really works out well for everything. You can blacken the Brussels sprouts while the pasta water comes to a boil. Once that is done, the sauce and pasta take almost the same amount of time to cook and it all just comes together. I always love when things work out like that!
Prosciutto and Brussels Sprout Bucatini
- 3/4 Lb Bucatini
- 2 Tbs Olive Oil
- 2 Tbs Butter
- 6 Slices Prosciutto cut into 1″ wide pieces
- 10 Brussels Sprouts halved
- 1 Shallot finely diced
- 1/3 Cup White Wine
- 1 Cup Heavy Cream
- 1 Lemon zested with 4 thin slices
- 1/4 Cup Panko
- 1 Tsp olive oil
- Parmesan Cheese freshly grated
- Cook the pasta in salted boiling water to taste (probably 10-12 minutes)
- While the pasta water is coming to a boil, heat 2 tbs olive in a skillet over medium-high heat. Cook the brussels sprouts flat side down for 5-6 minutes and well browned. Stir the brussels sprouts to cook the rounded side slightly. Remove from heat but leave the sprouts in the pan to cook through further.
- Start the sauce with the pasta. Heat the butter in a skillet or saute pan over medium heat.
- Add the shallot and cook until slightly browned, about 3-4 minutes.
- Deglaze the pan with the wine and allow to reduce for 1-2 minutes.
- Add the cream and lemon slices, reduce heat to low and allow to simmer. Add the prosciutto in after about 3 minutes.
- Toss the pasta and brussels sprouts into the sauce. Top with a mixture of the olive oil, panko, lemon zest, and parmesan