Orecchiette Carbonara with Charred Brussels Sprouts

Ingredients for Orecchiette Carbonara with Charred Brussels Sprouts

• 2 tablespoons olive oil, divided

• 230g Brussels sprouts, trimmed, leaves separated

• 350g fresh orecchiette or other fresh or dried small pasta

• Kosher salt

• 60g guanciale (salt-cured pork jowl) or pancetta (Italian bacon), finely chopped (about 40g )

• 1/2 teaspoons coarsely ground black pepper

• 60g (1/2 stick) unsalted butter, cut into pieces

• 50g grated Pecorino plus more

• 2 large egg yolks, beaten to blend

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 240ml 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 120ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.