Pasta With Brussels Sprouts and Pecorino Cheese

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Bring a large pot of water to a boil over high heat.

3. Step 3

   Add 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).

4. Step 4

   While 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.

5. Step 5

   Use 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.)

6. Step 6

   While the pasta cooks, in a large frying pan over medium-high heat, add the olive oil , garlic, and red pepper flakes, if using.

7. Step 7

   When fragrant and sizzling, add the Brussels sprouts and the remaining 1/2 teaspoon salt.

8. Step 8

   Cook, stirring occasionally, until the sprouts are soft, about 3 minutes. Reduce the heat to low and keep warm, stirring occasionally.

9. Step 9

   In a large bowl, whisk the eggs until well-beaten.

10. Step 10

    Add the cheese and stir to combine. Set aside.

11. Step 11

    When the pasta is done cooking, drain immediately.

12. Step 12

    Add the pasta to the egg and cheese mixture. Toss to coat the pasta.

13. Step 13

    Add the Brussels sprouts mixture to the pasta and toss to combine thoroughly. Add more salt, pepper flakes, or cheese to taste.