Fettuccine with Fontina “Alfredo,” Roasted Brussels Sprouts, and Crispy Pancetta

A wonderful cool-weather pasta dish with roasted brussels sprouts and crispy pancetta, coated by a creamy fontina cheese sauce.

4 pounds Barilla Fettuccine
4 pounds trimmed brussels sprouts
as needed salt
as needed white pepper
8 tablespoons extra-virgin olive oil
1 pound diced pancetta
2 quarts heavy cream
14 ounces shredded fontina cheese
4 tablespoons chopped fresh parsley
  1. Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
  2. Parcook the brussels sprouts in boiling water for about 3 minutes. Drain and shock in ice water. Halve them and season with salt, pepper, and the olive oil. Roast in a 400 degree oven until golden brown, about 15 minutes. Set aside to cool and refrigerate until needed.
  3. Render the pancetta until crispy. Drain on paper towels.

For each serving, to order –

In a large skillet, add 1/3 cup cream and bring to a simmer. Slowly whisk in 2 2/3 tablespoons cheese; season with salt and pepper. Reheat 1 1/3 cups pasta in simmering water. Drain and add to the cream sauce with about 2 1/2 ounces brussels sprouts. Heat through and plate. Top with a sprinkle of pancetta and parsley.