- 1/2 pound fettuccine
- 1/2 pound spinach fettuccine
- Salt and pepper
- 3 tablespoons butter
- 1/8-inch-thick sliced prosciutto or pancetta, finely diced or 1/4 pound package of pre-cubed prosciutto or pancetta, such as Citterio brand
- 3/4 pound Brussels sprouts, trimmed and thinly sliced
- 2 cloves garlic, finely chopped or 1 shallot, finely chopped
- 3-4 sprigs fresh sage, thinly sliced
- A few grates fresh nutmeg
- 1/2 cup grated Parmigiano Reggiano cheese (a few handfuls)
Bring a large pot of water to a boil for the pasta; salt the water and cook the fettuccine to al dente. Heads up: Compare the cook times on each package of pasta to stagger the addition of pastas to the boiling water, if necessary. You'll also need to reserve 1 cup of the starchy cooking liquid just before draining.
Meanwhile, heat a large skillet over medium to medium-high heat. Add the butter and melt, then add the prosciutto or pancetta and brown for 2-3 minutes. Add the sprouts and sauté for 3-4 minutes; add the garlic or shallot and sage and toss for 2 minutes more. Season with salt, pepper and a little nutmeg.
Drain the pasta and add the reserved cooking liquid to the sprouts. Toss with pasta and cheese, adjust the seasonings and serve.