Brussels Sprouts Carbonara
Description
So many people say that they hate Brussels sprouts, but they haven't tried this dish. The sprouts are sliced small and sauted, which makes all of the difference. It's a classic Italian dish which could also be made with asparagus, broccoli, or kale if pre
Ingredients
5 oz. package of pancetta, cut in small dice (buy already diced to save time)
1 lb. Brussels sprouts
3/4 lb. fettuccine pasta (or orecchiette pasta)
2 large eggs
1 c. Parmesan or Italian blend cheese, divided
freshly chopped parsley
freshly ground black pepper
Optional: add garlic and/or red pepper flakes, if desired
Directions
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Put a big pot of salted water on the stove to boil. Cook pasta in well salted boiling water until al dente, about 2 minutes less than package directions.
While pasta water is heating up, prepare Brussels sprouts and saute pancetta: Wash and drain Brussels sprouts; thinly slice the green parts of the sprouts; discard the stems. Brussels sprouts could also be cut into wedges, if preferred.
In a large skillet, saute pancetta until crispy; add Brussels sprouts; saute for a few minutes until sprouts have turned bright green and are softened a little.
In a small bowl, beat eggs well; add 1/2 c. cheese.
When pasta is just al dente, remove it from the pot with tongs and place directly into the skillet with the sprouts which are still over the heat. It's fine if a little pasta water gets in there too. It will help make the sauce creamy. Toss pasta with sprouts and pancetta to combine; add egg mixture and reserved 1/2 c. cheese; toss to get everything evenly coated. The eggs will cook while tossing the pasta over the heat.
Remove from heat. Serve immediately with freshly chopped parsley and lots of freshly ground black pepper.