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A bowl of creamy garlic pancetta spaghetti with crispy shredded brussels sprouts.

Creamy Garlic and Pancetta Spaghetti with Crispy Shredded Brussels Sprouts

Teri & Jenny
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Servings 4
Calories 782 kcal


  • 10 ounces dry spaghetti
  • 1 tablespoon extra virgin olive oil
  • 6 ounces diced pancetta
  • 3 tablespoons unsalted butter, divided
  • 4 ounces shredded Brussels sprouts
  • 3 tablespoons minced shallots
  • 2 garlic cloves, thinly sliced
  • 1 cup heavy cream
  • 2 tablespoons grated Parmesan, plus more for garnish
  • salt and pepper to taste


  • Bring a large pot of water to a boil. Add a small handful of salt and add spaghetti.
  • Boil spaghetti, stirring occasionally until al dente, about 5 to 7 minutes. Drain and toss with olive oil and set aside.
  • Place pancetta into a large skillet and place over medium heat. Sauté until pancetta becomes crispy, about 3 minutes.
  • Remove pancetta onto paper towels with a slotted spoon and set aside.
  • Drain all but 1 tablespoon of the grease from the skillet and add 1 tablespoon of butter.
  • Raise the heat to medium-high and add shredded Brussels sprouts. Sauté for 2 to 3 minutes or until the edges of the Brussels sprouts become golden brown and crispy. Season with salt and pepper. Remove from the skillet and set aside.
  • Add remaining butter into the skillet and add shallots and garlic. Lower heat back down to medium and sauté for 2 to 3 minutes. Season with salt and pepper.
  • Add cream and simmer until reduced by ½ and cream has thickened.
  • Stir the Parmesan into the cream mixture and stir until smooth. Add spaghetti and pancetta to the skillet and toss together until evenly coated. Season with salt and pepper.
  • Top spaghetti with the crispy Brussels sprouts, more Parmesan and serve.


Calories: 782kcalCarbohydrates: 60gProtein: 18gFat: 53gSaturated Fat: 26gCholesterol: 134mgSodium: 356mgPotassium: 422mgFiber: 4gSugar: 3gVitamin A: 1388IUVitamin C: 26mgCalcium: 101mgIron: 2mg
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