For even more protein, top each serving of this hearty winter pasta with a fried egg.
1/2 lb. Linguini
Freshly ground black pepper
6 oz. unsliced pancetta (or 6 slices thick-cut bacon)
1 medium Sweet onion
1 lb. Brussels sprouts
2 clove garlic
c. dry white wine
3 oz. Parmesan
- Cook pasta in boiling salted water according to package directions; reserve 1 cup pasta water. Drain.
- While pasta is cooking: Sauté pancetta and onion in a large deep skillet over medium heat, stirring occasionally, until pancetta is browned and onions are caramelized, 8 to 10 minutes. Add Brussels sprouts and garlic and sauté, stirring, until leaves are bright green, 2 minutes. Stir in wine, scraping brown bits from bottom of skillet. Add pasta, grated Parmesan, and 1/2 to 3/4 cup reserved pasta water, and stir until Parmesan is melted and pasta is creamy and well coated. Season with salt and pepper.
- Serve immediately sprinkled with pepper and shaved Parmesan.