Carbonara Bucatini w/ Charred Brussels Sprouts
Creamy carbonara gets a salty kick with crispy pancetta and Locatelli
Ingredients
- 4 oz. pancetta cut into small cubes
- 1/4 lb brussels sprouts shredded
- 3 oz. Locatelli Pecorino Romano finely grated
- 4 large egg yolks
- 2 large eggs
- Salt & Freshly ground black pepper
- 2 Tbsp. extra-virgin olive oil
- 1 lb. bucatini
Instructions
- Prepare pasta according to package directions. Reserve approximately ¼ cup of pasta liquid.
- Whisk all eggs in a medium bowl, stir in grated Locatelli, salt & pepper.
- In a large skillet, heat 2 Tbsp. oil. Add pancetta and cook, stirring occasionally, until slightly browned and crispy. Add brussels sprouts and cook until wilted. Add cooked pasta, then the egg mixture. Stir until fully coated. Add pasta water to loosen sauce to desired consistency.
- Serve immediately.
