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Penne with fennel, brussels sprouts and pancetta
Penne with fennel, brussels sprouts and pancetta
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Whip up a comforting and aromatic penne pasta dish to warm up your winter nights with just a handful of ingredients.
Ingredients:
  • 500g penne rigate
  • 40g butter
  • 4 cloves garlic, unpeeled, bruised
  • 1 onion, thinly sliced
  • 1 lemon, zest peeled into strips, juiced
  • 100g pancetta, roughly chopped
  • 150g brussels sprouts, cut into thin wedges
  • 2 bulbs baby fennel, cut into thin wedges, fronds reserved
  • 20g (1/4 cup) finely grated parmesan, plus extra, shaved, to serve
  • 40g (1/4 cup) pine nuts, roasted
Instructions:
  • Boil pasta in salted water until al dente, about 8 minutes, then drain.
  • Heat oil and butter in a large frying pan over medium-high heat. Sauté garlic and onion for 5 minutes until onion is softened. Stir in lemon zest, pancetta, brussels sprouts, and fennel. Cook for 3 minutes until pancetta is golden.
  • Combine pasta, fennel fronds, and lemon juice with the pancetta mixture, and cook for an additional 3 minutes until the pasta is heated through. Take the pan off the heat, then mix in the parmesan and half of the pine nuts. Season with salt and pepper to taste.
  • Portion the pasta into individual bowls and generously sprinkle with the rest of the pine nuts. Accompany with extra parmesan cheese for serving.

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