Pappardelle with Brussels Sprouts, Fennel and Prosciutto
Pappardelle is a wider pasta, about 3⁄4 inch wide. Fettuccine can be substituted if pappardelle is unavailable. Use a mandoline or food processor fitted with a thin slicing blade to slice brussels sprouts.
Makes 4 generous servings
4 tablespoons extra-virgin oil (divided)
1⁄4 cup bread crumbs
2 garlic cloves, finely minced
1 large shallot, peeled and finely chopped
1 pound brussels sprouts thinly sliced
1 medium fennel bulb, cut into 1⁄4-inch julienne slice, fronds reserved
1 pound dry pappardelle pasta
2 ounces thinly sliced prosciutto, roughly chopped
1 tablespoon plus 1⁄2 teaspoon kosher salt (divided)
3 tablespoons snipped fresh chives
1⁄8 teaspoon ground black pepper
1⁄4 cup plus 2 tablespoons shredded Parmesan cheese (divided)
Heat a large pot of water for pasta. While water heats, place a large skillet over medium heat. Add 1 tablespoon oil. When hot, add bread crumbs. Lightly toast crumbs, stirring constantly, 1 minute. Place crumbs in a small bowl.
In same pan still over medium heat, add 2 more tablespoons oil. Add brussels sprouts and fennel. Cook, stirring occasionally, 5 minutes to lightly brown vegetables.
Add 1 tablespoon salt to boiling pasta water. Add pappardelle. Stir noodles. Cook according to package instructions. Drain pasta, reserving 1⁄2 cup pasta water.
Reheat vegetable mixture over medium heat. Add prosciutto, pasta, remaining 1⁄2 teaspoon salt, the chives, pepper, remaining 1 tablespoon olive oil and 1⁄4 cup reserved pasta liquid. Turn off heat. Fold in 1⁄4 cup Parmesan. Add additional pasta water for creamier pasta. Garnish with fennel fronds, reserved bread crumbs and remaining 2 tablespoons Parmesan.