Pancetta Cavoletti di Bruxelles | Pancetta Brussels Sprouts

Crispy, salty, and slightly sweet Brussel sprouts cooked with pancetta is the only way I can get my family to eat this cabbage-like vegetable. The trick is to get an almost carmelized exterior, extra browned, which the pancetta fat helps to achieve effortlessly. The end result is a crunchy outside with a tender inside. A refreshing glass of Valente Emozione No 1 100% Montonico is the perfect wine to serve with this recipe.



To make this vegan friendly omit the pancetta and add an extra tablespoon of EVOO.

Receipt Date: September 16, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


1-1/2 pounds Brussel Sprouts, cleaned, trimmed and cut lengthwise.

8 ounces Pancetta, cut into cubes

4 tablespoons EVOO

4 Garlic Cloves, halved

Pinch of Red Chili Flakes

Sea Salt and Pepper to taste


Heat the EVOO on medium heat in a large saucepan. Add the Brussel Sprouts, pancetta, and garlic.
Saute the garlic, pancetta, and Brussel sprouts until browned on all sides, about 15 minutes.
Sprinkle a nice pinch of red chili pepper flakes.
Season with Sea salt and pepper to taste.
Serve immediately.

Amy’s Favorite Pairing


$44.00 750 ml

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