Orecchiette Carbonara with Charred Brussels Sprouts
The key to this dish is achieving a good char on the Brussels sprouts to balance the richness of the porky, eggy sauce. Salt is avoided on the sprouts to prevent sogginess.
The key to this dish is achieving a good char on the Brussels sprouts to balance the richness of the porky, eggy sauce. Salt is avoided on the sprouts to prevent sogginess.
- kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 2 tablespoons olive oil, divided
- 1/4 cup (1/2 stick) unsalted butter, cut into pieces
- 12 ounces fresh orecchiette or other fresh or dried small pasta
- 1/2 pound brussels sprouts, trimmed, leaves separated
- 2 ounces guanciale (salt-cured pork jowl) or pancetta (italian bacon), finely chopped (about 1/4 cup)
- 1/3 cup grated pecorino plus more
- 2 large egg yolks, beaten to blend
- Carbohydrate 70 g(23%)
- Cholesterol 144 mg(48%)
- Fat 31 g(47%)
- Fiber 5 g(20%)
- Protein 20 g(40%)
- Saturated Fat 13 g(65%)
- Sodium 457 mg(19%)
- Calories 631
Step-by-step
- 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.
A Weeknight Delight: Orecchiette Carbonara with Charred Brussels Sprouts
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like an impossible task. Weeknights are a whirlwind of homework help, soccer practice, and the ever-present mountain of laundry. But even amidst the chaos, I crave a meal that nourishes both my body and soul. That’s where this Orecchiette Carbonara with Charred Brussels Sprouts recipe comes in. It’s a game-changer, transforming a weeknight dinner from a chore into a culinary adventure that the whole family enjoys.
The beauty of this dish lies in its simplicity and speed. The vibrant char on the Brussels sprouts adds a delightful textural contrast to the creamy, rich carbonara sauce. The orecchiette pasta, with its small, ear-shaped form, perfectly captures the luscious sauce. And the best part? It's all done in under 30 minutes! I often find myself adapting recipes to fit my busy schedule, and this one has become a staple in my kitchen. It’s easily customizable too; feel free to add other vegetables or swap the guanciale for pancetta. The important thing is to enjoy the process and savor the delicious result.
The Secret to Success: Mastering the Char
The secret ingredient? That satisfying char on the Brussels sprouts! It’s the perfect counterpoint to the richness of the carbonara sauce. I learned this trick from a food blog a while ago, and it’s made a world of difference. Don’t be afraid to get those sprouts nice and browned, even slightly blackened in places. That's where the magic happens!
Beyond the Recipe: A Culinary Journey
This recipe is more than just a meal; it's a small piece of my culinary journey. For me, cooking is a form of self-care, a way to unwind after a long day and connect with my family. It's about creating memories, savoring flavors, and appreciating the simple pleasures in life. The aroma of garlic and pepper fills my kitchen as I work, creating a warm and inviting ambiance. The sight of my family gathering around the table, happily enjoying this dish, is the most rewarding part of my day.
Adapting to Your Lifestyle: A Flexible Recipe
Life is full of unexpected twists and turns, and my cooking often adapts to accommodate them. Some nights, I might swap the fresh orecchiette for dried pasta for a quicker option. Other times, I add a sprinkle of red pepper flakes for a little extra kick, depending on my mood. The beauty of this recipe is that it’s incredibly adaptable, allowing me to make it my own. It's a testament to the fact that delicious food doesn't need to be complicated. Sometimes, the simplest meals are the most satisfying.
More Than Just Dinner: A Family Tradition
This Orecchiette Carbonara with Charred Brussels Sprouts has quickly become a family favorite, a dish we often make for special occasions or just a simple weeknight dinner. It represents a balance of flavors, a symphony of textures, and a testament to the fact that even amidst the chaos of modern life, time can be carved out for simple joys and shared moments around a table laden with delicious food.
I encourage you to try this recipe. It's quick, easy, and incredibly satisfying. It might just become a staple in your kitchen as well, a culinary comfort that nourishes the soul.
