Brussels sprouts and bacon.... but make it carbonara. Enough said.
Yields 6 servings
8 oz bacon, 1/2-inch sliced
1 small red onion, thinly sliced
1 lb Brussels sprouts, ends trimmed and quartered
1 lb pasta, such as caserecci or penne
2 eggs plus 2 yolks
1/2 cup Parmigiano-Reggiano, plus more to serve
Salt and freshly ground black pepper to taste
In a large, heavy-bottomed pot, heat 1 tablespoon olive oil over medium and add bacon. Cook, stirring occasionally until partially cooked, about 5 minutes. Add the red onion, cook for 5 more minutes, until bacon is mostly crisp.
Meanwhile, boil a pot of salted water and cook Brussels sprouts for 4 minutes. Using a spider or slotted spoon, transfer Brussels sprouts to bacon and cook for about 3 minutes. Season with salt and pepper and remove from heat. In the same pot of water, add pasta and cook until al dente. Using a spider or slotted spoon, transfer pasta to bacon and Brussels and add 1 cup pasta water, cook for 1-2 minutes. Remove from heat.
In a small bowl, whisk together eggs, yolks, cheese and 2 tablespoons pasta water. Add to pasta and toss to coat. Serve pasta with more cheese and plenty of black pepper. Enjoy!
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