I'm a huge fan of the flavor combination of Brussels sprouts and bacon. This pasta dish, with the wide pappardelle noodles is a variation on that theme, substituting my love of American smoke-cured bacon with the flavorful salt-cured pancetta.

Ingredients
Fresh dried papparadelle pasta - 8oz
Brussels sprouts trimmed and halved - 1 pound
Pancetta, thick sliced cut into small pieces 6oz
Fennel - 1 bulb, sliced
Garlic, 3 cloves, sliced
Leek, halved and sliced
3-4 sage leaves, julienned
2 sprigs thyme
Handful of parsley, chopped
1/2 lemon
Olive oil
Salt & Pepper
Red pepper flakes
White wine (Chardonnay or Chardonnay Blend)
4 Tbl Butter
2oz heavy cream
pinch of nutmeg, fresh grated
1-2oz Parmesan cheese, finely grated

Preparation
Start with a pot of water for boiling pasta. Add plenty of salt to the water. While waiting for the water to boil, trim Brussels sprouts and work through preparation of other ingredients. In a large saute pan on medium-high heat, add pancetta and a little olive oil, cooking until brown. Add Brussels sprouts and saute 2-3 minutes. Add fennel, leeks and thyme. Brown vegetables and season with salt and pepper. Add pasta to water at this stage. In the saute pan, add red pepper flakes and garlic. Toss saute pan several times, then add white wine and deglaze by scraping the bottom of the pan. Allow to reduce until liquid is almost gone. Add sage and parsley, along with butter, stirring until butter melts. Check pasta at this point (if not ready, turn down the saute pan and wait for the pasta), add the cream, salt & pepper to taste, allowing to bubble and thicken. Add pasta to saute pan and toss all to coat the pasta. Grate nutmeg and cheese into the saute pan. Squeeze lemon over the entire pan and serve.