Bring a large pot of salted water to boil over high heat.
Heat a tablespoon of olive oil in a large skillet over medium heat. Add pancetta and cook stirring often until lightly browned. Using a slotted spoon transfer pancetta to a paper towel lined plate.
Add brussels sprouts to fat in skillet and cook stirring often, until wilted. Stir in shallots and garlic and cook, stirring often until sprouts are just tender. Add broth, lemon juice and zest and bring to a boil. Reduce broth by half and set aside.
Meanwhile, add fettuccine to boiling water and cook according to package directions until al dente. Drain and return to cooking pot.
Add sprouts mixture, cooked pancetta and 1/2 cup parmigiano-reggiano and drizzle with remaining 2 tablespoons olive oil. Toss well and season with salt and pepper.
Serve with extra cheese passed on the side.
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