Pasta with Shaved Brussels Sprouts and Pancetta

Serves 4

8 ounces dry spaghetti
6 ounces pancetta, small dice
2 medium shallots, thinly sliced
2 cloves garlic, minced
1 pound Brussels sprouts, trimmed and very thinly sliced
1/2 teaspoon kosher salt
1/4 freshly ground black pepper
1/2 cup dry white wine
2 tablespoons unsalted butter
1/3 cup pine nuts, toasted
1/2 cup shredded Parmesan cheese

Bring a large pot of salted water to a boil. Meanwhile, place the pancetta in a large frying pan over medium heat. Cook, stirring occasionally, until browned and most of the fat has rendered, about 10 minutes.

When the water is ready, add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.

Use a slotted spoon to transfer the browned pancetta to a paper towel-lined plate. Add the shallots and garlic to the pan and cook, stirring constantly, until soft and fragrant, about 4 minutes. Add the Brussels sprouts, season with the salt and pepper, and stir to coat.

Add the wine and simmer until reduced by about half, 1 to 2 minutes. Add the reserved pasta water and butter, and bring to a boil. Add the pasta, then toss to coat with the sauce. Remove from the heat and stir in the pancetta and pine nuts.

Divide among bowls or plates, top with the cheese, and serve warm.

Recipe Notes:

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.