Pasta With Brussels Sprouts and Pecorino Cheese
Brussels sprouts mix with flavorful Pecorino cheese to make a flavorful sauce for pasta that is a tasty one-dish meal. Eggs help to enrich the dish.
- Serves: 4 persons
- 1tablespoon plus 1/2 teaspoon fine sea salt (plus more to taste)
- 12ounces penne pasta (or another bite-sized shape)
- 8ounces Brussels sprouts
- 2tablespoons olive oil or butter
- 2cloves garlic (minced)
- Optional: 1/4 teaspoon red chili flakes, or to taste
- ½cup grated Pecorino cheese (or other hard grating cheese, such as Parmesan), plus more to taste
Step 1Gather the ingredients.
Step 2Bring a large pot of water to a boil over high heat.
Step 3Add 1 tablespoon of the salt to the water and then the pasta. Cook until the pasta is tender to the bite (starting to test it a minute or 2 before the guidelines on the box).
Step 4While the water comes to a boil, prep the Brussels sprouts: Trim off and discard any browned or dried ends and pull off and discard any dried out, browned, or yellowed exterior leaves.
Step 5Use a kitchen mandoline or sharp knife to cut the sprouts lengthwise into thin slices. (The slices will fall apart into shreds a bit, which is exactly what you want for a varied texture in the final dish.)
Step 6While the pasta cooks, in a large frying pan over medium-high heat, add the olive oil , garlic, and red pepper flakes, if using.
Step 7When fragrant and sizzling, add the Brussels sprouts and the remaining 1/2 teaspoon salt.
Step 8Cook, stirring occasionally, until the sprouts are soft, about 3 minutes. Reduce the heat to low and keep warm, stirring occasionally.
Step 9In a large bowl, whisk the eggs until well-beaten.
Step 10Add the cheese and stir to combine. Set aside.
Step 11When the pasta is done cooking, drain immediately.
Step 12Add the pasta to the egg and cheese mixture. Toss to coat the pasta.
Step 13Add the Brussels sprouts mixture to the pasta and toss to combine thoroughly. Add more salt, pepper flakes, or cheese to taste.