Pancetta Pasta with Goat Cheese Sauce
Ingredients
The pasta and vegetables
-
2
cups
fresh brussels sprouts, halved
-
1
pint
cherry tomatoes, halved
-
1
lb
Dreamfields Angel Hair pasta
The sauce and seasoning
-
2
tablespoons
olive oil
-
salt & pepper
-
4
oz
goat cheese, crumbled
-
1
cup
reserved pasta cooking liquid
The meat and aromatics
-
4
oz
cubed pancetta
-
1
cup
onion, chopped
Instructions
- 1. Preheat the oven to 400°F.
- 2. Spread brussels sprouts and cherry tomatoes on a baking sheet, season with olive oil, salt, and pepper, then roast for 30 minutes.
- 3. Boil water in a large pot and cook the angel hair pasta until al dente.
- 4. In a medium sauté pan, cook the pancetta over medium-high heat for 4-5 minutes until browned.
- 5. Add the chopped onions to the pancetta and sauté for another 4-5 minutes, then set aside.
- 6. In a large serving bowl, combine the cooked pasta, roasted brussels sprouts, cherry tomatoes, pancetta, onions, goat cheese, and reserved pasta water.
- 7. Gently mix until the cheese is melted and everything is combined.
- 8. Serve immediately.
Nutrition Facts (estimated)
Servings
4-6
Calories
500
Total fat
25g
Total carbohydrates
50g
Total protein
20g
Sodium
600mg
Cholesterol
30mg
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