Orecchiette Carbonara With Charred Brussels Sprouts Recipes

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ORECCHIETTE CARBONARA WITH CHARRED BRUSSELS SPROUTS



Orecchiette Carbonara with Charred Brussels Sprouts image

Krajeck says the key to this dish is getting a good char on the Brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them soggy, so he doesn't season them.

Provided by Philip Krajeck

Categories     Pasta     Dinner     Fall     Brussels Sprout     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons olive oil, divided
1/2 pound Brussels sprouts, trimmed, leaves separated
12 ounces fresh orecchiette or other fresh or dried small pasta
Kosher salt
2 ounces guanciale (salt-cured pork jowl) or pancetta (Italian bacon), finely chopped (about 1/4 cup)
1/2 teaspoon coarsely ground black pepper
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1/3 cup grated Pecorino plus more
2 large egg yolks, beaten to blend

Steps:

  • 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 1 cup 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 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.)
  • 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.

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From bonappetit.com
4.1/5 (154)
Estimated Reading Time 3 mins
Servings 4
Published 2013-08-11
  • 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.)

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  • Bring a medium sauce pan of water to a boil and season generously with kosher salt. Add the DeLallo whole wheat orecchiette and cook until al dente. Drain and reserve the pasta water.
  • While the pasta is cooking, add 1 tablespoon of olive oil to a large, high sided sauté pan over high heat. Add the brussels sprouts leaves and cook for 4-5 minutes, or until the leaves are lightly charred, turning occasionally. Season with kosher salt and transfer to a bowl.
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