Irresistible Cacio e Pepe Brussels Sprouts Recipe with Pancetta

Imagine the irresistible aroma of pancetta sizzling in a pan, mingling with the earthy richness of roasted Brussels sprouts, all topped with a generous dusting of salty Pecorino Romano and freshly cracked black pepper. That’s the magic of this Cacio e Pepe Brussels Sprouts recipe with pancetta—a dish that’s equal parts indulgent and sophisticated. It’s perfect for dinner parties, family gatherings, or even when you’re just craving something extra special on a weeknight.

I first discovered this recipe when trying to add more vegetables to my diet without sacrificing flavor. Brussels sprouts tend to get a bad rap, but trust me—once you pair them with pancetta’s crispy saltiness and the creamy, peppery goodness of Cacio e Pepe, you’ll never look at these mini cabbages the same way again. It’s a restaurant-worthy dish that you can easily whip up at home, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This recipe combines the crispy perfection of roasted Brussels sprouts with the creamy, cheesy, peppery deliciousness of Cacio e Pepe, bringing you a side dish or appetizer that’s guaranteed to impress. Here’s why it’s a must-try:

• Quick & Simple: Ready in under 30 minutes, this recipe is perfect for busy weeknights or last-minute entertaining.
• Minimal Ingredients: You probably already have most of these on hand, like olive oil, Pecorino Romano, and black pepper.
• A Crowd-Pleaser: Even Brussels sprout skeptics will be coming back for seconds—trust me, I’ve tested this on my family!
• Perfect for Any Occasion: Whether it’s a holiday dinner, a casual brunch, or a quiet night at home, this dish fits right in.
• Unforgettable Flavor: The combination of crispy sprouts, salty pancetta, rich cheese, and bold pepper is simply out of this world.

What sets this recipe apart is the way it turns humble Brussels sprouts into a show-stopping dish. The pancetta adds a savory punch, and the Pecorino Romano and black pepper transform the sprouts into a creamy, cheesy delight—no heavy sauces or complicated techniques required!

Ingredients You Will Need

This recipe uses simple, fresh ingredients to create bold flavors. Here’s what you’ll need to make Cacio e Pepe Brussels Sprouts with Pancetta:

• Brussels sprouts: About 1 pound, trimmed and halved (choose sprouts that are firm and bright green).
• Pancetta: 4 ounces, diced (the salty, savory flavor makes all the difference).
• Olive oil: 2 tablespoons for roasting (extra virgin works best for flavor).
• Pecorino Romano cheese: 1/2 cup, finely grated (for that signature Cacio e Pepe taste).
• Black pepper: 1 teaspoon, freshly cracked (adjust to taste for that bold peppery kick).
• Garlic: 2 cloves, minced (optional, for an extra layer of flavor).
• Salt: A pinch, to taste (remember, the pancetta and cheese are already quite salty).

If you’re missing an ingredient, don’t worry—this recipe is versatile! You can swap pancetta for bacon, use Parmesan instead of Pecorino Romano, or add a squeeze of lemon for a bright twist. Make it your own!

Equipment Needed

This recipe doesn’t require fancy gear—just a few kitchen basics:

• Cutting board: For trimming and halving the Brussels sprouts.
• Sharp knife: Essential for cutting the sprouts and dicing the pancetta.
• Large mixing bowl: To toss the sprouts with olive oil and seasoning.
• Sheet pan: For roasting the Brussels sprouts to golden perfection.
• Skillet: To crisp up the pancetta and combine the flavors.
• Microplane or grater: For finely grating the Pecorino Romano.

If you don’t have a microplane, a box grater works just fine. And if you’re short on sheet pans, any oven-safe dish will do—just make sure to spread the sprouts out evenly for maximum crispiness!

Preparation Method

Let’s break this recipe down into simple, easy-to-follow steps. This way, you can create magic in your kitchen without feeling overwhelmed!

1. Preheat the oven: Set your oven to 425°F (220°C). This high heat will help the Brussels sprouts get beautifully crispy.
2. Prep the Brussels sprouts: Trim off the tough ends and cut each sprout in half. Place them in a large mixing bowl.
3. Season the sprouts: Drizzle the Brussels sprouts with the olive oil, and add a pinch of salt. Toss them together until evenly coated.
4. Roast the sprouts: Spread the seasoned sprouts on a sheet pan in a single layer. Roast for 20-25 minutes, flipping them halfway through. You’ll know they’re ready when they’re golden brown and slightly crispy.
5. Crisp the pancetta: While the sprouts are roasting, heat a skillet over medium heat. Add the diced pancetta and cook until crispy, stirring occasionally, about 5-7 minutes. Remove the pancetta and set aside, leaving the rendered fat in the pan.
6. Add garlic (optional): If using garlic, add it to the skillet and sauté for 1 minute until fragrant. Be careful not to burn it!
7. Once the Brussels sprouts are roasted, transfer them to the skillet with the pancetta fat. Toss to coat and mix in the crispy pancetta.
8. Add cheese and pepper: Sprinkle the Pecorino Romano and freshly cracked black pepper over the sprouts and pancetta. Toss everything together until the cheese melts and coats the sprouts beautifully.
9. Serve immediately: Transfer the Cacio e Pepe Brussels Sprouts to a serving dish, and enjoy them warm!

Pro tip: If your sprouts aren’t getting as crispy as you’d like, try spacing them out more on the sheet pan. Crowding them can lead to steaming instead of roasting!

Cooking Tips & Techniques

Here are some tried-and-true tips to make sure your Cacio e Pepe Brussels Sprouts with Pancetta turn out perfect every single time:

• Don’t overcrowd the pan: Spread the Brussels sprouts out in a single layer to ensure they roast evenly and get crispy.
• Use fresh black pepper: Grinding your pepper fresh adds a bold flavor that’s key to the Cacio e Pepe experience.
• Grate the cheese finely: A microplane or fine grater ensures the Pecorino melts evenly and coats the sprouts beautifully.
• Watch the pancetta: Keep an eye on it as it crisps up to avoid burning—it should be golden brown, not black.
• Serve immediately: These sprouts are best enjoyed right out of the skillet when they’re warm and the cheese is gooey.

If you’re making this for a crowd, you can roast the sprouts and crisp the pancetta ahead of time. Just reheat everything in the skillet before serving!

Variations & Adaptations

Want to mix things up? Here are some fun ways to adapt this recipe:

• Vegetarian version: Skip the pancetta and add toasted pine nuts or chopped walnuts for a nutty crunch.
• Seasonal swap: Substitute Brussels sprouts with broccoli florets or cauliflower for a different take.
• Spicy twist: Add a pinch of red pepper flakes to the roasted sprouts for an extra kick.
• Cheese options: If you don’t have Pecorino Romano, Parmesan or Grana Padano are great alternatives.
• Dairy-free adaptation: Use nutritional yeast instead of cheese and olive oil instead of pancetta fat for a vegan-friendly version.

I’ve tried swapping the pancetta with crispy turkey bacon, and it was a hit! Feel free to experiment and find your favorite variation.

Serving & Storage Suggestions

This dish is best enjoyed fresh and warm, but here’s how to serve and store it:

• Serving temperature: Serve warm for the best flavor and texture. Garnish with extra Pecorino Romano and black pepper.
• Pairing ideas: Perfect as a side dish for roast chicken, steak, or even as a topping for pasta. It pairs beautifully with a crisp white wine or a light beer.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a skillet over medium heat to crisp up the sprouts and pancetta again. Avoid microwaving, as it can make the sprouts soggy.

Pro tip: Leftovers make a great addition to salads or grain bowls for a quick and flavorful lunch!

Nutritional Information & Benefits

Here’s what makes this dish both delicious and nutritious:

• Brussels sprouts: Packed with fiber, vitamins C and K, and antioxidants, they’re a nutrient powerhouse.
• Pancetta: Adds protein and healthy fats, but keep portion sizes in mind due to its salt content.
• Pecorino Romano: A great source of calcium and flavor, but use sparingly for a lighter dish.
• Olive oil: A heart-healthy fat that adds richness without overwhelming the dish.

This recipe is naturally gluten-free and can easily be adapted for other dietary preferences. Just be mindful of the sodium content if you’re watching your salt intake!

Conclusion

If you’re looking for a recipe that’s equal parts elegant and comforting, these Cacio e Pepe Brussels Sprouts with Pancetta are just the thing. They’re easy to make, endlessly adaptable, and packed with bold, irresistible flavors. Trust me, once you try them, they’ll become a staple in your kitchen.

FAQs

What is Cacio e Pepe?

Cacio e Pepe is a classic Italian dish that translates to “cheese and pepper.” It’s traditionally made with pasta, Pecorino Romano cheese, and freshly cracked black pepper.

Can I make this recipe vegetarian?

Absolutely! Skip the pancetta and add some toasted nuts or seeds for extra texture and flavor.

What’s the best way to get crispy Brussels sprouts?

Make sure to spread the sprouts out in a single layer on the baking sheet. Overcrowding will lead to steaming instead of roasting.

Can I use bacon instead of pancetta?

Yes, bacon works perfectly as a substitute for pancetta. Just chop it into small pieces and cook until crispy.

What other cheeses can I use besides Pecorino Romano?

If you don’t have Pecorino Romano, Parmesan or Grana Padano are excellent alternatives, offering a similar salty, nutty flavor.

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