8ouncesbrussels sproutstrimmed and leaves separated
8ouncesshiitake mushroomstrimmed and sliced
Kosher salt and freshly ground black pepper
4tablespoonsbuttercut into pieces
1/2cupgrated parmesan cheese
2large egg yolksbeaten
Bring a medium sauce pan of water to a boil and season generously with kosher salt. Add the DeLallo whole wheat orecchiette and cook until al dente. Drain and reserve the pasta water.
While the pasta is cooking, add 1 tablespoon of olive oil to a large, high sided sauté pan over high heat. Add the brussels sprouts leaves and cook for 4-5 minutes, or until the leaves are lightly charred, turning occasionally. Season with kosher salt and transfer to a bowl.
Heat the last tablespoon of olive oil in the pan over medium high heat and cook the pancetta until browned and crispy, about 5 minutes. Add the mushrooms to the pan and cook for another 3 minutes. Season with freshly ground black pepper.
Lower the temperature and add 1/2 cup of the reserved pasta water to the pan and then add 1 tablespoon of the butter at a time, whisking until the sauce is smooth and adding more pasta water until the sauce thickens and becomes silky. Add the pasta to the sauce and cook for about 2 minutes then add the parmesan cheese and stir to combine. Add the beaten eggs and stir into the pasta until totally incorporated into the pasta. Add the charred brussels sprout leaves and garnish with more parmesan and serve.
adapted from Bon Appetit magazine
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