Orecchiette Carbonara with Charred Brussels Sprouts

Ingredients

• •2 tablespoons olive oil, divided
• •½ pound Brussels sprouts, trimmed, leaves separated
• •12 ounces fresh orecchiette or other fresh or dried small pasta
• •1 teaspoon Kosher salt
• •2 ounces guanciale (salt-cured pork jowl) or pancetta (Italian bacon), finely chopped (about 1/4 cup)
• •½ teaspoon coarsely ground black pepper
• •¼ cup (1/2 stick) unsalted butter, cut into pieces
• •⅓ cup grated Pecorino plus more
• •2 large large egg yolks
• •beaten to blend

Cooking Instructions

1. 1.

   Heat 1 tablespoon oil in a large skillet over high heat. Working in batches, add Brussels sprout leaves and cook, tossing occasionally, until charred in spots and crisp-tender, about 5 minutes; transfer to a plate and set aside. Wipe out skillet.

   5 min

2. 2.

   Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain, reserving 1 cup pasta cooking liquid.

   5 min

3. 3.

   Meanwhile, heat remaining 1 tablespoon oil in same skillet over medium heat. Add guanciale and cook, stirring often, until slightly crisp, about 4 minutes. Add pepper and cook, stirring, until fragrant, about 30 seconds. Immediately add 1/2 cup pasta cooking liquid to keep pasta from burning; reduce heat to low and gradually add butter, swirling skillet and adding more pasta cooking liquid as needed, until a thick, glossy sauce forms. (Taste as you go and switch to hot water once sauce is adequately seasoned.)

   5 min

4. 4.

   Add pasta to skillet and toss to coat. Add Pecorino; toss to combine. Remove from heat; mix in egg yolks. Add reserved Brussels sprout leaves; toss, adding pasta cooking liquid (or hot water) as needed to thin sauce.

   3 min

5. 5.

   Serve pasta topped with more Pecorino.

   1 min