1 tablespoons butter
1 tablespoon olive oil
4 ounces pancetta diced
¼ cup shallot finely diced
2 garlic cloves minced
8 ounces shredded brussels sprouts
1/4 cup balsamic vinegar
1/4 cup heavy cream
1/4 cup shaved Parmesan cheese plus a few tablespoons for garnish
kosher salt & freshly cracked black pepper
Cook the pasta according to the package directions. While the pasta is cooking prepare the sauce. In a large pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Once melted, add in the pancetta and shallots and cook for 4-5 minutes until the pancetta is slightly crispy and the garlic and shallots and saute for 2-3 minutes until translucent. Add in the shaved brussels sprouts and toss to combine. Season with salt and pepper. Cook for 5-6 minutes until soft. Pour in the balsamic vinegar and stir, making sure to scrape up all of the browned bits on the bottom of the pan. Cook everything for about 3-4 minutes and then turn off the heat. Add in the cream and Parmesan cheese and stir to combine. Add the pasta to the sauce and toss to combine. Season to taste with salt and pepper and serve with extra Parmesan cheese on top.