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Spaghetti with Brussels Sprouts, Pancetta, and Hazelnuts

45 minutes



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Sunset Dinner


Tasty way to enjoy Brussel Sprouts, this makes an easy Winter supper

Oven temperature



  1. Heat oil in non-stick wok over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 5 minutes. 

  2. Transfer the pancetta to a paper-towel-lined plate. 

  3. Add the garlic to the skillet and cook for approx 30 seconds. 

  4. Add chilli flakes, Brussels sprouts, and 1/2 tsp. salt. 

  5. Cook until the sprouts are crisp-tender, 2 to 3 minutes. 

  6. Stir in half of the cheese and the lemon juice and remove from the heat.

  7. Boil the pasta according to package directions until al dente. 

  8. Drain the pasta, and then add it to the skillet along with 1/4 cup water

  9. Cook over medium-high heat, tossing and adding more water as needed, until the Brussels sprouts are tender, about 1 minute. 

  10. Stir in the pancetta and season generously with black pepper. 

  11. Taste and season with additional salt and lemon juice, if required

  12. Serve topped with the hazelnuts and the remaining cheese.

Cooks tips

Go careful when adding chilli flakes, you don’t want them to take over the dish.
NB: Vegetarians please check the label of parmesan cheese some are not veggie friendly

Serve with

By itself !

Wine pairing


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Vegetarian information
Sunset Dinner


  • 2 tsp. olive oil

  • 5 oz. pancetta, cut into 1/4-inch dice (1 cup)

  • 3 cloves garlic, smashed and peeled

  • 1/4 tsp. chilli flakes

  • 280g Brussels sprouts, thinly sliced; some whole leaves are fine (about 3 cups)

  • 25g. finely grated Parmesan Cheese

  • 1-tab lemon juice

  • 300g. dried spaghetti

  • Salt

  • Freshly ground black pepper

  • 1/4 cup coarsely chopped, toasted hazelnuts,

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