THIS recipe is so good and not as rich as traditional Fettuccini. I added shallots, brussel sprouts, and basil for a little extra color and flavor. Every bite is so good! You’ll taste the salty Pancetta and little bits of course French sea salt. The cream, olive oil, and sprinkling of Parmesan make this a dish that will quickly become a family favorite!
What I like about this Fettuccini recipe is that it contains traditional ingredients but isn’t really traditional in the sense that I don’t had as much cheese and cream. Instead, I added vegetables and pancetta.
I made sure not to get carried away with the brussel sprouts and onion. You want the linguini to be center stage. Make sure the vegetables are diced or shaved so they are a subtle addition. This is not a spring vegetable pasta dish :)
I also recommend a braising or casserole dish. Where form and function meets, this oval casserole is pretty to look at and made of cast iron so you can broil, braise, bake or roast your favorite meals in the oven up to 500 degrees F.
I use less cream and cheese that most recipes and add a white wine, basil, onion, and brussel sprouts. This recipe is simple to make and is the perfect winter meal.
If you’d like to try a lighter dish, try my Pasta Lemone!
Watch associate REEL HERE!
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Fettuccini with Brussels Sprouts

Ingredients
- 12 ounces dry or fresh linguini pasta
- 1 tbsp butter
- 3 tbsp olive oil
- salt and pepper to taste
- 1 cup chopped pancetta
- 1 or 2 sliced shallots
- 1 cup brussels sprouts, sliced thin or shaved
- 3 or 4 cloves of crushed garlic
- red pepper flakes optional
- 3/4 cup full fat cream
- 1/2 cup or more of Parmesan Cheese
- 1/4 to 1/3 cup white wine or beef broth
Instructions
- Add a tablespoon or more olive oil to you hot skillet. Add pancetta and cook until brown.
- Add shallots and cook until they begin to brown
- Chop garlic and add to the mixture. Cook until fragrant.
- Add brussel sprouts and cook until wilted.
- Prepare pasta according to manufacturer instructions. Do not rinse when done.
- Add white wine or broth as needed to de-glaze the pan.
- Reduce heat to low and add the cream. Gently simmer.
- Add cooked linguini noodles to the creamy mixture.
- Plate immediately and top with Parmesan cheese and fresh basil.