Pasta Carbonara with Brussels Sprouts

I’ve got a case of friendsickness. It’s just as homesickness is but rather than longing for my home, I’m longing for my best friend who is currently giving France the pleasure of gracing it with her presence. And while this dish isn’t a nostalgic embodiment of our friendship, it feels like the edible equivalent of her hug: warm, rich, and just the right amount of cheeeeeeese.

ta-da!

I’m not sure if comparing your best friend’s hug to pasta carbonara is cause for any concern, but allow me to distract you away from the bizarre with an astonishingly easy recipe:

Pasta Carbonara with Brussels Sprouts

12 ounces pasta

2 cups brussels sprout leaves

3 eggs OR 4 (small) eggs

3/4 cups finely grated Pecorino Romano cheese (or Parmesan)

3/4 cups heavy cream

salt & pepper

Cook pasta according to package directions. While pasta is cooking, mix together eggs, cheese, cream and salt & pepper until silky smooth.

IMG_2921

eggs, beaten

beaten eggs +

Add brussels sprout leaves to the boiling pasta pot about 5 minutes before the pasta cooking time is up. When done, make sure to reserve about 2 cups of the pasta water and then drain. Place pasta and sprouts in a bowl. While the pasta is still very hot, pour the egg mixture slowly while stirring. Add some of the reserved pasta water if needed to adjust the consistency. The sauce should be thick enough to coat the pasta (hugging those pasta noodles like they’re all best friends). Serve right away with extra cheese!

let's eat!

And with bread (duh)!

-Taissa

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