Simple pasta recipe for late fall/winter Brussels sprouts

Here is a very simple pasta recipe that calls for late fall/winter Brussels sprouts.  Substituting meat and vegetables is easy with this recipe.

Brussels Sprouts Linguini
1/2 pound linguini
Salt and Pepper
6 oz unsliced pancetta or 6 slices thick cut bacon, diced
1 medium sweet onion, thinly sliced
1 pound Brussels sprouts, sliced
2 large garlic cloves, chopped
1/3 cup dry white wine
3 oz Parmesan, grated

Cook pasta in boiling salted water for about 8 minutes, until al dente.  Reserve 1 cup of the pasta water.  Drain noodles.  While pasta is cooking, saute meat and onion in a large deep skillet over medium heat, stirring occasionally, until browned and the onions are caramelized, 8-10 minutes.  Add sprouts and garlic and saute, stirring, until leaves are bright green, 2 minutes.  Stir in wine, scraping brown bits from bottom of skillet.  Add pasta, grated Parmesan, and 1/2 to 3/4 cup reserved pasta water and stir until Parmesan is melted and pasta is creamy and well coated.  Season with salt and pepper.  Serve immediately sprinkled with pepper and shaved Parmesan.

From Country Living magazine, 2/2015