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Penne With Brussels Sprouts, Chile and Pancetta

Melissa Clark
  • 20 minutes
  • Serves 2

INGREDIENTS

3 oz

Pancetta

8 oz

Brussels sprouts

6

Garlic cloves

1

Jalapeno or serrano chile

1

Rosemary, large sprig

1

Lemon juice, Fresh

8 oz

Penne

1

Black pepper, Freshly ground

1

Sea salt

2 tbsp

Olive oil, extra virgin

2 tsp

Butter

1

Pecorino cheese