Brussels Sprouts and Pecorino Cheese Pasta

 Brussels Sprouts and Pecorino Cheese Pasta

Brussels sprouts, eggs, and Pecorino cheese team up to create a speedy and tasty pasta sauce. It's a nod to the classic pasta carbonara method, blending raw eggs with cheese and mixing them into hot pasta to create a creamy sauce. Opt for top-notch eggs for the best results. If you're cautious about consuming raw eggs, skip them altogether and simply toss the pasta with the veggies and cheese.

Ingredients

• One tablespoon and half a teaspoon of fine sea salt (and additional to taste).
• Pasta, like orecchiette or penne, totaling 12 ounces.

• 8 ounces Brussels sprouts

• 2 tablespoons olive oil or butter

• 2 cloves garlic (minced)

• A quarter teaspoon of optional red chili flakes, adjust to taste.

• 2 large eggs

• Half a cup of grated Pecorino cheese (or another hard grating cheese like Parmesan), with additional to taste.

Steps to Make It

01.  Prepare the necessary ingredients.

02.  Boil a large pot of water over high heat.

03.  Season the boiling water with 1 tablespoon of salt, then add the pasta. Cook until it reaches the desired tenderness (start testing a minute or two before the recommended time on the box).

04.  While waiting for the water to boil, ready the Brussels sprouts: Remove any dry or discolored ends and discard wilted or yellowed outer leaves.

05.  Using a kitchen mandoline or a sharp knife, thinly slice the Brussels sprouts lengthwise. (The slices will naturally break into shreds, creating a varied texture for the dish.)

06.  Meanwhile, in a large frying pan set over medium-high heat, combine olive oil, garlic, and red pepper flakes (if preferred).

07.  Once the mixture becomes aromatic and begins to sizzle, add the Brussels sprouts along with the remaining 1/2 teaspoon of salt.

08.  Sauté, stirring occasionally, until the sprouts become tender, approximately 3 minutes. Lower the heat to keep the mixture warm, stirring occasionally.

09.  In a generous-sized bowl, vigorously whisk the eggs until thoroughly beaten.

10.  Mix in the cheese, combining well, and set the bowl aside.

11.  Upon pasta completion, drain it promptly.

12.  Combine the drained pasta with the egg and cheese mixture, ensuring an even coating.

13.  Integrate the Brussels sprouts mixture with the pasta and toss thoroughly until all ingredients are well combined. Adjust seasoning with additional salt, pepper flakes, or cheese to suit your taste preferences.

Raw Egg Warning

• Eating eggs that are raw or lightly cooked can increase the risk of foodborne illness.

Tip

• Adding the eggs while the pasta is piping hot is crucial as the heat from the just-cooked pasta will gently cook the eggs and melt the cheese, creating the base for the final sauce.

Nutrition Facts (per serving)
474	Calories
13g	Fat
69g	Carbs
19g	Protein