Brussels Sprouts Guanciale Pasta Recipe

I recently messed around with this pasta, and let me tell you, combining perfectly al dente rigatoni with guanciale crisped up in olive oil and garlic, tossing in Brussels sprouts until they’re tender but still have a bite, and adding a splash of that reserved pasta water along with Pecorino Romano really blew my mind—even if i kinda overdid the chilli, every bite was an unexpected flavor adventure that kept it real simple and super fun to eat.

I love my Brussels Sprouts Guanciale Pasta – its a hearty dish made with rigatoni, crispy guanciale and fresh Brussels sprouts. I like adding garlic, red chili, extra virgin olive oil with a splash of pasta water, and finishing off with plenty of grated Pecorino Romano for a real comforting meal.

Ingredients

• Pasta: This gives you good carbs for energy and a comforting bite that mixes well with all the flavors in the dish.
• Guanciale: Its rich, cured pork flavor adds saltiness and protein while creating a nice crispy texture on the plate.
• Brussels sprouts: They bring fibre and vital vitamins to the meal along with a slightly bitter-sweet taste that lightens the heaviness.
• Garlic: It infuses a strong, aromatic punch that helps blend all the ingredients together in a simple yet delicious way.
• Pecorino Romano: This sharp cheese adds a salty kick, making your pasta extra flavorful and satisfying.

Ingredient Quantities

• 400 grams pasta (rigatoni or your favorite kind)
• 150 grams guanciale, cut into small pieces
• 450 grams Brussels sprouts, trimmed and halved
• 2 cloves garlic, minced
• 1 small red chili, finely chopped (optional if you like it spicy)
• 2 tablespoons extra virgin olive oil
• 1/4 cup reserved pasta water
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup grated Pecorino Romano cheese

How to Make this

1. Boil a large pot of salted water; add 400 grams of pasta and cook until it’s al dente. Reserve 1/4 cup of the pasta water and drain the rest.

2. While the pasta is cooking, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat.

3. Add 2 minced garlic cloves and 1 small, finely chopped red chili (if you like it spicy); stir them for a minute, but don’t let them burn.

4. Put in 150 grams of chopped guanciale and cook it until it turns crisp and golden, about 4 minutes.

5. Add 450 grams of halved Brussels sprouts to the skillet. Stir them around so they get coated in the oil and rendered fat, cooking for about 8 minutes until they’re tender but still a bit crunchy.

6. Toss the drained pasta into the skillet with the guanciale and Brussels sprouts.

7. Pour in the reserved pasta water, season with salt and plenty of freshly ground black pepper, and mix everything together well.

8. Finally, sprinkle 1/2 cup grated Pecorino Romano cheese over the dish, give it one more stir, and serve right away. Enjoy your meal!

Equipment Needed

1. Large pot to boil the pasta
2. Strainer (or colander) to drain the pasta
3. Measuring cup to reserve 1/4 cup of pasta water
4. Large skillet for cooking the guanciale, garlic, and Brussels sprouts
5. Chef’s knife to mince garlic and chop chili
6. Cutting board for preparing garlic, chili, and Brussels sprouts
7. Wooden spoon or spatula to stir the ingredients
8. Cheese grater to grate the Pecorino Romano cheese

FAQ

• Q: Can I use a different type of pasta?
  A: Sure you can use any pasta you like. Rigatoni is great, but spaghetti or penne would work good too.
• Q: What if I cant find guanciale?
  A: If you dont have guanciale, use pancetta as a substitute. It might not taste exactly the same, but it still adds a nice flavor.
• Q: How do I know when the Brussels sprouts are done?
  A: The sprouts should be tender with slightly crispy edges. Usually it takes around 5 to 7 minutes of sautéing over medium heat.
• Q: Can i add extra chili if I love spicy food?
  A: Yes, go ahead and add more chilli if you want it extra spicy. Just watch out for the heat so it doesnt overpower the dish.
• Q: Why do I need to reserve pasta water?
  A: The pasta water helps bind the sauce together and makes it creamier. Just add a little at a time until you get your preferred consistency.

Brussels Sprouts Guanciale Pasta Recipe Substitutions and Variations

• If you cant find guanciale, try using smoky bacon or pancetta instead.
• If Brussels sprouts aren’t available, chopped kale or even broccoli can do the trick.
• You can swap extra virgin olive oil with any mild tasting cooking oil if needed.
• If you dont have Pecorino Romano, a good quality grated Parmesan works fine.
• Not up for chili heat? Try a sprinkle of red pepper flakes or omit the chili altogether.

Pro Tips

Here are a few pro tips to take your dish to the next level:

1. Make sure you don’t overcook the pasta. Al dente is the way to go cause mushy pasta ruins the dish.
2. When cooking the guanciale, let it crisp up nicely – that fat is pure flavor gold.
3. Don’t forget to save some pasta water. Adding it later helps the cheese melt smooth and makes the sauce stick to everything.

Now for the recipe itself…

First, get a big pot and fill it with salted water. Bring it to a boil and add 400 grams of your favorite pasta (rigatoni works great). Cook it until it’s al dente, and remember to reserve 1/4 cup of the pasta water before you drain it all out.

While the pasta is cooking, heat up 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Toss in 2 minced garlic cloves and 1 small chopped red chili if you like a bit of heat. Stir them for about a minute, but be careful not to let them burn.

Next, add 150 grams of chopped guanciale and cook it until it gets crisp and turns a nice golden color. This should take around 4 minutes. Then add 450 grams of halved Brussels sprouts to the skillet. Stir everything so the Brussels sprouts get coated in that tasty oil and fat. Let it cook for about 8 minutes till the sprouts become tender yet still keep a little crunch.

Once that’s done, stir in the drained pasta with the guanciale and the sprouts. Pour in your reserved pasta water, season everything with salt and lots of freshly ground black pepper, and mix it all up really well. Finally, sprinkle 1/2 cup of grated Pecorino Romano cheese over the dish and give it one last stir.

Serve it immediately and enjoy your meal!