Pancetta-and-Brussels Sprouts Linguini

For even more protein, top each serving of this hearty winter pasta with a fried egg.

INGREDIENTS :

1/2 lb. Linguini

Kosher salt

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

DIRECTIONS :

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.