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Pancetta Spaghetti

  • Author: Emily Smith


A delicious festive pasta dish perfect for the holidays


  • 1 lb (454g) package of spaghetti (I used gluten-free quinoa mix spaghetti)
  • 3/4 cup diced Mastro pancetta
  • 1/4 cup diced red onion
  • 1 cup finely chopped Brussels sprouts
  • 1 pomegranate (the seeds)
  • 1/4 cup olive oil


  • Parmesan for topping
  • salt and pepper


  1. In a medium pan, on medium heat, add 1 TBSP olive oil, pancetta and Brussels sprouts. Cook for 7 minutes, add in red onion and cook for another 5-10 minutes, until the ingredients are nicely browned and cooked.
  2. In the meantime, prepare spaghetti according to package, drain and set aside.
  3. In a large serving bowl, add pasta, remainder of the olive oil, and Pancetta mixture. Toss to coat gently. Serve and top with a sprinkle of salt, pepper and parmesan cheese.


  • Serving Size: 4