Brussel sprout pasta with shiitake and pancetta
Pasta and macaroni
Italian cuisine
Most of my life I did not like Brussels Sprouts. Maybe because when I was a kid my mom always over cooked them in boiling water until they were gray and tasteless. All that was left is the smell of over cook cabbage. I like them much more now, when I discovered, like in this recipe, that they have completely different taste when caramelized well. The whole wheat pasta actually adds some more nuttiness to the dish.
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