Orecchiette Carbonara with Charred Brussels Sprouts
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 2 tablespoons olive oil, divided
- 1/4 cup (1/2 stick) unsalted butter, cut into pieces
- 12 ounces fresh orecchiette or other fresh or dried small pasta
- 1/2 pound brussels sprouts, trimmed, leaves separated
- 2 ounces guanciale (salt-cured pork jowl) or pancetta (italian bacon), finely chopped (about 1/4 cup)
- 1/3 cup grated pecorino plus more
- 2 large egg yolks, beaten to blend
- Carbohydrate 70 g(23%)
- Cholesterol 144 mg(48%)
- Fat 31 g(47%)
- Fiber 5 g(20%)
- Protein 20 g(40%)
- Saturated Fat 13 g(65%)
- Sodium 457 mg(19%)
- Calories 631
Preparation Heat 1 tablespoon oil in a large skillet over high heat. Working in batches, add Brussels sprout leaves and cook, tossing occasionally, until charred in spots and crisp-tender, about 5 minutes; transfer to a plate and set aside. Wipe out skillet. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain, reserving 1 cup pasta cooking liquid. Meanwhile, heat remaining 1 tablespoon oil in same skillet over medium heat. Add guanciale and cook, stirring often, until slightly crisp, about 4 minutes. Add pepper and cook, stirring, until fragrant, about 30 seconds. Immediately add 1/2 cup pasta cooking liquid to keep pasta from burning; reduce heat to low and gradually add butter, swirling skillet and adding more pasta cooking liquid as needed, until a thick, glossy sauce forms. (Taste as you go and switch to hot water once sauce is adequately seasoned.) Add pasta to skillet and toss to coat. Add Pecorino; toss to combine. Remove from heat; mix in egg yolks. Add reserved Brussels sprout leaves; toss, adding pasta cooking liquid (or hot water) as needed to thin sauce. Serve pasta topped with more Pecorino.
Preparation Heat 1 tablespoon oil in a large skillet over high heat. Working in batches, add Brussels sprout leaves and cook, tossing occasionally, until charred in spots and crisp-tender, about 5 minutes; transfer to a plate and set aside. Wipe out skillet. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain, reserving 1 cup pasta cooking liquid. Meanwhile, heat remaining 1 tablespoon oil in same skillet over medium heat. Add guanciale and cook, stirring often, until slightly crisp, about 4 minutes. Add pepper and cook, stirring, until fragrant, about 30 seconds. Immediately add 1/2 cup pasta cooking liquid to keep pasta from burning; reduce heat to low and gradually add butter, swirling skillet and adding more pasta cooking liquid as needed, until a thick, glossy sauce forms. (Taste as you go and switch to hot water once sauce is adequately seasoned.) Add pasta to skillet and toss to coat. Add Pecorino; toss to combine. Remove from heat; mix in egg yolks. Add reserved Brussels sprout leaves; toss, adding pasta cooking liquid (or hot water) as needed to thin sauce. Serve pasta topped with more Pecorino.
