Spaghetti aux choux de Bruxelles comme une carbonara
Directions
- 1Cut Brussels sprouts in half.
- 2Sear Brussels sprouts in olive oil and crushed garlic until golden.
- 3Cook spaghetti al dente.
- 4Mix grated Parmesan with egg yolks.
- 5Add a ladle of pasta cooking water and whisk until smooth and creamy.
- 6Add drained pasta to the sauce and mix well.
- 7Fold in Brussels sprouts.
- 8Serve immediately with freshly ground black pepper and more Parmesan.
Ingredients
- 400 g spaghetti
- 200 g Brussels sprouts
- 1 garlic clove
- 4 egg yolks
- 80 g grated Parmesan
- 1 bottle olive oil
- 1 pinch salt
- 1 pinch pepper
Equipment
knifecutting boardpanpotwhiskgratertongsspoon
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