It may not look impressive, but I’m really proud of this dish because I’m eating my long-hated enemy, brussels sprouts.
I crisped up diced pancetta in olive oil, sauteed onions, garlic, and then the brussels sprouts. Added just a touch of chicken stock and some red pepper flakes, and tossed it all with some whole-wheat penne and some parmesan cheese. Omnomnomnom.
