Orecchiette Carbonara with Charred Brussels Sprouts

By danyell923

Ingredients

• lb. brussels sprouts, trimmed, leaves separated
• oz. fresh orecchiette (see Fresh Pasta recipe) or other fresh or dried small pasta
• Kosher salt
• oz. guanciale (salt-cured pork jowl) or pancetta (Italian bacon), finely chopped (about 1/4 cup)
• tsp. coarsely ground black pepper
• cup (1/2 stick) unsalted butter, cut into pieces
• cup grated Pecorino plus more
• large egg yolks, beaten to blend
• Tbsp. olive oil, divided

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Heat 1 Tbsp. 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 Tbsp. 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 ½ cup pasta cooking liquid to keep pepper 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.