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Orecchiette carbonara pasta

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½ lb. Brussels sprouts; trim and separate from leaves
12 oz. orecchiette pasta
¼ cup pancetta, chopped
½ tsp. pepper
Salt to boil
¼ cup unsalted butter, diced
1/3 + ¼ cup Pecorino, grated
2 egg yolks, beaten
2 tbsp. olive oil

Heat half of the olive oil in a skillet. Add in the Brussels sprout leaves, stirring, for about 5 minutes or until crisp-tender. Cook pasta according to package instructions in salted water. Reserve 1 cup of the pasta water. Heat the other half of the olive oil in the skillet and add in the pancetta. Cook for 4 minutes or until slightly crisp. Add in the pepper and cook for another 30 seconds. Quickly add in half of the reserved water to prevent burning.

Reduce heat and stir in the butter. Pour in the rest of the pasta water and continue to stir until a sauce forms. Add the cooked pasta into the skillet and stir well. Stir in the Pecorino. Remove from heat and add in the egg yolks and Brussels sprouts leaves. Top with the extra ¼ cup of Pecorino and serve.

Recipe from Bon Appetit



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