Cacio E Pepe With Brussels Sprouts
This recipe combines the earthy flavors of Brussels sprouts with two varieties of cheese to create a creamy and comforting pasta dish. The nutty notes of Pecorino and the rich umami taste of Parmesan meld beautifully with the tender spaghetti, making every bite a flavorful experience. With a touch of black pepper to add a hint of warmth, this dish is perfect for a cozy evening meal.
— Constant Cookbook
Ingredients
- Kosher salt
- 6 oz. wheat pasta spaghetti
- 5 ounces shredded Brussels Sprouts
- 3 tablespoons unsalted butter
- 1 teaspoon freshly cracked black pepper
- 3/4 cup finely grated Parmesan
- 1/4 cup finely grated Pecorino
Instructions
- Bring a large pot of water to boil. Season with salt and add the pasta and cook, stirring occasionally, until al dente. Reserve 3/4 cup of the pasta cooking water and then drain the rest. Place the pasta aside for a moment.
- In a large skillet, add the butter and melt over medium heat. Add the shredded Brussels sprouts and sauté until golden, about 5 minutes. Add the cracked black pepper and stir to combine.
- Add 1/2 cup of the reserved pasta water to skillet and bring to a simmer. Add the cooked pasta and reduce heat to low. Add the grated Parmesan and tossing with tongs until melted. Remove pan from heat and add the grated Pecorino, stirring and tossing until melted. If the pasta still looks a bit dry, add the remaining reserved water and toss to combine. Transfer pasta to a serving dish and serve immediately.
Nutrition
- Calories: 686 kcal
- Carbohydrate Content: 76 g
- Protein Content: 30 g
- Fat Content: 32 g
- Saturated Fat Content: 19 g
- Trans Fat Content: 1 g
- Cholesterol Content: 91 mg
- Sodium Content: 833 mg
- Fiber Content: 3 g
- Sugar Content: 2 g
- Unsaturated Fat Content: 10 g
- Serving Size: 1 serving
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