Orecchiette Carbonara with Charred Brussels Sprouts

   Orecchiette pasta is one of my favorite shapes of pasta.  The density of each piece, its size and the bite it has in the mouth, all appeal to me.  It is usually thought of as a hearty pasta, especially when it is cold outside served with a sauce of broccoli rabe(rapine) and sausage.  That is pure comfort food to me in the winter.
   When searching for other accompaniments and sauces to feed my need of orecchiette, I came across this fabulous recipe.  The sauce is light and the brussels sprouts give it an added dimension of flavor.
I highly recommend using De Cecco, Orecchiette pasta.  I have tried other less expensive brands, and the quality is not the same.  The pasta, when cooked, tends to flatten out into a disc, and lose its cup like shape, which is perfect for capturing sauce.
   No matter what the shape, pasta is almost always on the menu at our house.  I hope you are willing to be adventurous and try some new shapes at your house.  You may be surprised at how different they taste!

As Always,
ENJOY!

INGREDIENTS

• 2 tablespoons olive oil, divided
• 1/2 pound Brussels sprouts, trimmed, leaves separated
• 12 ounces orecchiette or other dried small pasta
• Kosher salt
• 2 ounces guanciale (salt-cured pork jowl) or pancetta (Italian bacon), finely chopped (about 1/4 cup), omit this to make this dish vegetarian
• 1/2 teaspoon coarsely ground black pepper
• 1/4 cup (1/2 stick) unsalted butter, cut into pieces
• 1/3 cup grated Pecorino plus more
• 2 large egg yolks, beaten to blend

PREPARATION

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.

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.

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 pepper 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.)

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.

Serve pasta topped with more Pecorino.

BY PHILIP KRAJECK

BON APPÉTIT SEPTEMBER 2013