Spaghetti aux choux de Bruxelles comme une carbonara

10 mins
Serves 1
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Directions

  1. 1Cut Brussels sprouts in half.
  2. 2Cut Brussels sprouts in half.
  3. 3Cut Brussels sprouts in half.
  4. 4Sear Brussels sprouts in olive oil and crushed garlic until golden.
  5. 5Sear Brussels sprouts in olive oil and crushed garlic until golden.
  6. 6Sear Brussels sprouts in olive oil and crushed garlic until golden.
  7. 7Cook spaghetti al dente.
  8. 8Cook spaghetti al dente.
  9. 9Cook spaghetti al dente.
  10. 10Mix grated Parmesan with egg yolks.
  11. 11Mix grated Parmesan with egg yolks.
  12. 12Mix grated Parmesan with egg yolks.
  13. 13Add a ladle of pasta cooking water and whisk until smooth and creamy.
  14. 14Add a ladle of pasta cooking water and whisk until smooth and creamy.
  15. 15Add a ladle of pasta cooking water and whisk until smooth and creamy.
  16. 16Add drained pasta to the sauce and mix well.
  17. 17Add drained pasta to the sauce and mix well.
  18. 18Add drained pasta to the sauce and mix well.
  19. 19Fold in Brussels sprouts.
  20. 20Fold in Brussels sprouts.
  21. 21Fold in Brussels sprouts.
  22. 22Serve immediately with freshly ground black pepper and more Parmesan.
  23. 23Serve immediately with freshly ground black pepper and more Parmesan.
  24. 24Serve immediately with freshly ground black pepper and more Parmesan.

Ingredients

  • 400 g spaghetti
  • 400 g spaghetti
  • 400 g spaghetti
  • 200 g Brussels sprouts
  • 200 g Brussels sprouts
  • 200 g Brussels sprouts
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 4 egg yolks
  • 4 egg yolks
  • 4 egg yolks
  • 80 g grated Parmesan
  • 80 g grated Parmesan
  • 80 g grated Parmesan
  • 1 bottle olive oil
  • 1 bottle olive oil
  • 1 bottle olive oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper

Equipment

knifecutting boardpanpotwhiskgratertongsspoon