Orecchiette with Lemony Brussels Sprouts and Pancetta
Ingredients
- 1 pound orecchiette
- 6 ounces pancetta, finely diced
- 2 tablespoons olive oil, plus more for drizzling
- ½ yellow onion, thinly sliced
- 2 cloves minced garlic
- 1 pound brussels sprouts, ends removed and halved
- 1½ cups chicken broth
- Zest and juice of of 1 lemon
- Freshly grated parmigiano reggiano cheese for serving
- Salt and pepper
Instructions
Orecchiette with Lemony Brussels Sprouts and Pancetta serves 4 original recipe by Honest Cooking.
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