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Orecchiette Carbonara with Charred Brussel Sprouts Recipe

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This recipe for Orecchiette Carbonara with Charred Brussel Sprouts, by , is from Delicious Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deanne Paulson


1/2 lb. brussel sprouts, trimmed, leaves separated
package of fresh or dried pasta, scoopy shapes like orecchiette are recommended
2 oz. pancetta, finely chopped or 2 Italian sausages, casing removed and bite-sized pieces
1/2 tsp. ground pepper
1/4 cup unsalted butter, cut into pieces
1/3 cup grated Pecorino or Parmesan (and more)
2 large egg yolks, beaten to blend
2 T. olive oil, divided

Heat 1 T. oil in large skillet over high heat.
Working in batches, add brussel 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 as per directions.
Drain, reserving 1 cup pasta water.
Meanwhile, heat remaining 1 T. oil in same skillet over medium heat.
Add pancetta or sausage 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 water to keep pepper from burning.
Reduce heat to low and gradually add butter, swirling skillet and adding more pasta water as needed, until a thick, glossy sauce forms.
Add pasta to skillet and toss to coat.
Add cheese, toss to combine.
Remove from heat; mix in egg yolks.
Add reserved brussel sprout leaves; toss, adding remaining pasta water as needed to thin sauce.
Serve pasta topped with more cheese.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I love this recipe! It reheats well too.




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