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Irresistible Cacio e Pepe Brussels Sprouts Recipe with Pancetta

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A restaurant-worthy dish that combines crispy roasted Brussels sprouts with savory pancetta, creamy Pecorino Romano, and bold black pepper. Perfect for any occasion!

Ingredients

Scale
  • 1 pound Brussels sprouts, trimmed and halved
  • 4 ounces pancetta, diced
  • 2 tablespoons olive oil
  • 1/2 cup Pecorino Romano cheese, finely grated
  • 1 teaspoon freshly cracked black pepper
  • 2 cloves garlic, minced (optional)
  • Pinch of salt, to taste

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Trim off the tough ends of the Brussels sprouts and cut each sprout in half. Place them in a large mixing bowl.
  3. Drizzle the Brussels sprouts with olive oil and add a pinch of salt. Toss until evenly coated.
  4. Spread the seasoned sprouts on a sheet pan in a single layer. Roast for 20-25 minutes, flipping halfway through, until golden brown and slightly crispy.
  5. 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. If using garlic, add it to the skillet and sauté for 1 minute until fragrant.
  7. Transfer the roasted Brussels sprouts to the skillet with the pancetta fat. Toss to coat and mix in the crispy pancetta.
  8. Sprinkle Pecorino Romano cheese and freshly cracked black pepper over the sprouts and pancetta. Toss until the cheese melts and coats the sprouts.
  9. Serve immediately while warm.

Notes

[‘Don’t overcrowd the pan to ensure even roasting and crispiness.’, ‘Grind black pepper fresh for bold flavor.’, ‘Grate cheese finely for even melting.’, ‘Watch the pancetta closely to avoid burning.’, ‘Serve immediately for the best flavor and texture.’]

Nutrition

Keywords: Cacio e Pepe, Brussels Sprouts, Pancetta, Side Dish, Italian, Easy Recipe, Quick Recipe, Gluten-Free

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