B~L~P Spaghetti

B~L~ P (Brussels Sprouts, Leeks & Pancetta) Spaghetti is not a new recipe, but a slightly revised version of the original, Brussels Sprouts Spaghetti that I posted a while back.  Both are equally delicious, but if you happen to enjoy leeks, you'll especially love this version.

Ingredients:

1 10 oz. bag of shaved brussels sprouts

1 4 oz. package of diced pancetta or 4 slices of bacon cut into little pieces

1 lb of whole wheat spaghetti

2 cloves of garlic

2 leeks sliced and cleaned

olive oil

1/2 cup of white wine

salt and pepper to taste

parmesan cheese

reserve a cup of pasta water 

Directions:

Begin preparing pasta according to package instructions. While the pasta is doing it's thing, you can start on the pancetta and brussels sprouts.  In a large skillet over medium heat add a tbs or two of olive oil..  Add pancetta or bacon to the skillet and saute until golden brown, then remove with a slotted spoon to drain on a paper towel lined plate. Add garlic to the pancetta drippings in the pan and saute for a minute then add the brussels sprouts, leeks, salt, pepper (to taste) and white wine.  Continue cooking until they are soft, about 5 minutes. They will cook quickly since they are shaved finely.  (If you can't find them shaved already you can shave them by hand the same way you would a cabbage or toss them in a food processor.) 

When your pasta is al dente, reserve a cup of the water is was cooked in and then drain.  Add to the skillet with the brussels sprouts and toss well.  Add water if the pasta seems too dry, just a little at a time.  Remove from heat, transfer to a serving platter or bowl, garnish with cheese and serve immediately.  Serves 4 adults.