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Pancetta, Kale + Brussels Sprout Fettuccine

Filed in: savoury

This pancetta, kale + Brussels sprout fettuccine is so easy to make it only takes 20 minutes from fridge to table! Fresh egg pasta tossed with white wine, tasty pancetta and greens make it as nutritious as it is tasty!

Pancetta, Kale + Brussels Sprout Fettuccine Anisa Sabet The Macadames-4

I am constantly feeling like I am in a state of never-having-enough-time-to-do-anything. Every day I am late up, late to work, late leaving work and often so tired by the time I get home, the idea of exercising or cooking a laborious meal has me jumping immediately on Delivery Hero and ordering butter chicken from my fav local Indian restaurant.

This happened so often that the owner actually called me on my personal mobile to thank me for my business. I must be putting his kids through school. THE SHAME!

Resolved to avoid this shameful encounter in the near future I thought I’d kick off an “Easy Dinner” recipe series. Meals that are wholesome, tasty, don’t have 1,567 ingredients and quick from fridge to table. No one has time to mess around with homemade curry pastes on a weeknight do they? If you do, then I am well jealous and want to come over for dinner!

Pancetta, Kale + Brussels Sprout Fettuccine | Anisa Sabet | The Macadames-2

This recipe could not be more simple. It has sprouts + kale because I had to sneak them in somewhere, fresh egg pasta because I can’t get enough of it, pancetta for that beautiful Mediterranean flavour, white wine, because hey – why not? And enough parmesan and black pepper to sink a small ship!

Pancetta, Kale + Brussels Sprout Fettuccine | Anisa Sabet | The Macadames-5

I’ve used egg pasta in this recipe because is my favourite but you can use whatever you like. If you are using egg pasta, remember it takes little to no time to cook. I suggest pulling your pasta our around 1 minute early as it will cook some in the pan.

Pancetta, Kale + Brussels Sprout Fettuccine | Anisa Sabet | The Macadames-6

I know I know it’s not the healthiest of dinners but it’s not all that bad either. Serve with crusty bread and a side salad (there you go, more greens there!).

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

What you need:

  • Large saucepan
  • Mandolin (I love this one)
  • Large frypan

Ingredients (serves 4):

  • 375g fresh egg pasta
  • 1 small red onion, finely chopped
  • 5-6 Brussels sprout, shredded using a mandolin (I love this one)
  • 1 packed cup kale leaves, torn
  • 2 cloves garlic, finely chopped or minced
  • Olive oil
  • 6-10 slices of thinly sliced pancetta
  • 1/2 cup dry white wine
  • 1/2 cup parmesan, grated
  • Sea salt
  • Freshly ground pepper
  • To serve: bucket loads of freshly grated parmesan

Method:

  1. Put the salted water on to boil and prep your vegetables.
  2. White the water is boiling, sauté the pancetta and onion in olive oil in the large fry pay over a medium heat.
  3. When onions have caramelised and the pancetta has browned, add the brussel sprouts and garlic.
  4. Put your egg pasta on to cook. Watch the timer.
  5. When the brussel sprouts have turned bright green, stir in white wine.
  6. When cooked, drain the pasta, add to the fry pan with the parmesan and kale. Cook until the parmesan has almost melted.
  7. To serve: top with grated parmesan, freshly ground pepper and season with a touch of salt to taste.

Storage: in an airtight container in the fridge for up to 3 days.

Bon appétit!

Pancetta, Kale + Brussels Sprout Fettuccine | Anisa Sabet | The Macadames

Pancetta, Kale + Brussels Sprout Fettuccine | Anisa Sabet | The Macadames-7

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For another Easy Dinner, try my traditional spaghetti carbonara.

Spaghetti Carbonara | The Macadames - 2

Anisa – The Macadames. xx

comments +

  1. Only 20 minutes to make a beautiful dinner like this? Count me in!

  2. […] Pancetta, Kale and Brussels Sprout Fettuccine […]

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