Orecchiette Carbonara with Charred Brussels Sprouts

Name: Orecchiette Carbonara with Charred Brussels Sprouts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams Brussels sprouts, trimmed, leaves separated; 2 larges egg yolks, beaten to blend; 1 teaspoons coarsely ground black pepper; 59 milliliters ounces guanciale (salt-cured pork jowl) or pancetta (Italian bacon), finely chopped (about; 4 servings Kosher salt; 2 Tbsps olive oil, divided; 340 grams fresh orecchiette or other fresh or dried small pasta; 79 milliliters grated Pecorino plus more; 59 milliliters (1/2 stick) unsalted butter, cut into pieces

Orecchiette Carbonara with Charred Brussels Sprouts might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 19g of protein, 36g of fat, and a total of 673 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of butter, orecchiette, coarsely ground pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. This recipe is typical of Mediterranean cuisine. 1 person found this recipe to be yummy and satisfying.

Instructions

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.

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Cooking Oil

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Frying Pan

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta).

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Pasta

Water

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Pot

Drain,reserving 1 cup pasta cooking liquid.

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Pasta

Meanwhile, heat remaining 1 tablespoon oil in same skillet over medium heat.

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Cooking Oil

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Add guanciale and cook, stirring often, until slightly crisp, about 4 minutes.

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Guanciale

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.)

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Butter

Pepper

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Add pasta to skillet and toss to coat.

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Pasta

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Add Pecorino; toss to combine.

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Pecorino

Remove from heat; mix in egg yolks.

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Egg Yolk

Add reserved Brussels sprout leaves; toss, adding pasta cooking liquid (or hot water) as needed to thin sauce.

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Pasta

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Water

Serve pasta topped with more Pecorino.

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Pecorino

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Ingredients

Servings:

227grams

Brussels sprouts, trimmed, leaves separated 2larges

egg yolks, beaten to blend 1teaspoons

coarsely ground black pepper 59milliliters

ounces guanciale (salt-cured pork jowl) or pancetta (Italian bacon), finely chopped (about 4servings

Kosher salt 2Tbsps

olive oil, divided 340grams

fresh orecchiette or other fresh or dried small pasta 79milliliters

grated Pecorino plus more 59milliliters

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

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Antinori Badian a Passignano Chianti Classico Gran Selezione. It has 4.6 out of 5 stars and a bottle costs about 60 dollars.