Brussels Sprout Carbonara

Ingredients

• 200 g spelt rigatoni (or another short tube pasta shape)
• sea salt
• 1 tsp olive oil, divided
• 80 g diced pancetta or guanciale
• 150 g shredded brussels sprouts
• 1 whole egg
• 2 egg yolks
• 50 g grated pecorino, plus extra for serving
• freshly cracked black pepper

Instructions

1. 1

   Cook the pasta in a pan of boiling, salted water as per the packets instructions. Spelt pasta should be done around the 12 minute mark. Drain and reserve a little cooking water.

2. 2

   Meanwhile, place 1/2 tsp of the oil in a large, non-stick frying pan or skillet, and add the pancetta. Place over a medium high heat and cook until the fat has rendered out and the pancetta has started to crisp.

3. 3

   Add the sprouts and cook until soft and slightly caramalised.

4. 4

   Once you’ve got both the pasta and the sprouts going, in the bottom of a large bowl whisk together the egg, yolks, cheese and a very generous amount of pepper with the additional 1/2 tsp of oil until smooth.

5. 5

   Once the pasta and the sprouts are ready, remove the latter from the heat and toss the drained pasta with the cheese and egg mixture until it is coated. Add the sprouts, and continue to stir (I find a large metal spoon works best for this) until the sauce has become thick and glossy; add a little of the reserved pasta water if you need to loosen the sauce a little.

6. 6

   Serve immediately in warm bowls with a sprinkling of additional cheese.