Brussels Sprout And Hazelnut Pasta

• 7 oz sliced thinly pancetta
• 1 None stale bread roll, torn into 1/4-inch pieces (to make croutons)
• 2 tbsp extra-virgin olive oil
• 8 oz tagliatelle
• 1 tbsp butter
• 1 None red onion, thinly sliced
• 7 oz brussels sprouts, trimmed and finely shredded
• 1/3 cup toasted, halved hazelnuts
• 1/4 cup dried cranberries
• 1 None lemon, peel finely grated and lemon juiced

1. Preheat the oven to 400u0b0F.
2. Arrange pancetta and croutons in a single layer on a baking pan. Drizzle bread with half oil and season to taste. Bake 6-8 mins, until crisp and golden.
3. Meanwhile, cook pasta in a large saucepan of boiling, salted water according to package directions. Drain and keep warm.
4. Melt butter in a large skillet on medium heat. Saute onion 2-3 mins, until softened. Add brussels sprouts and cook 1 min.
5. Add pasta to pan with pancetta, croutons, nuts, cranberries, lemon peel and juice, and remaining oil. Toss to combine and season to taste.

pancetta, bread roll, extravirgin olive oil, tagliatelle, butter, red onion, brussels sprouts, cranberries, lemon

Taken from recipes-plus.com/api/v2.0/recipes/37558 (may not work)