I can’t post health food at this time of year because it wouldn’t be an accurate reflection of what I’m eating… or craving… or creating.

I’m struggling with words right now.

Brussels sprouts are tasty. I can’t think of anything else to type…


Orecchiette Carbonara with Charred Brussels Sprouts
Printable Recipe
Source: bon appétit

1/2lb Brussels sprouts (separate leaves)
2 egg yolks
12oz Orecchiette (fresh if able)
black pepper
1/4C butter
1/3C pecorino (+ more)

In a large skillet, heat 1T olive oil. Add small batches of the leaves to the oil and cook until charred, tossing occasionally. It will take about 3-4 minutes. Transfer leaves to a plate and set aside.
Cook pasta in a large pot of boiling water following package directions. Reserve 1C pasta liquid before draining.
In a large skillet, heat 1/2C pasta liquid over medium heat. Add a pinch of pepper and salt. Add butter and stir until melted.
Add pasta and toss to coat. Add pecorino cheese and stir.
Remove from heat. Add in egg yolks, stirring constantly.
Top with brussels sprouts and additional pecorino.
Serve immediately.


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