Creamy Bucatini with Seared Brussels Sprouts

A delightful dish featuring perfectly cooked bucatini pasta served with seared brussels sprouts in a creamy sauce topped with grated pecorino cheese.

Ingredients

1	pound bucatini
½	pound brussels sprouts, trimmed and halved
2	tablespoons neutral oil (canola, vegetable, grapeseed, etc.)
	Sea salt
	Freshly ground black pepper
	Juice of one lemon
5	tablespoons butter, divided
1	clove garlic, minced
½	cup stock
¾	cup finely grated pecorino
1	egg

Instructions

• 1. Begin by bringing a large pot of water to a vigorous boil. While the water heats up, prepare the brussels sprouts.
  2. In a spacious skillet over high heat, heat the neutral oil until it shimmers. Add the brussels sprouts in a single layer, ensuring they sear evenly. Allow them to develop a golden exterior without overcooking. Toss occasionally until they reach a tender yet slightly firm texture.
  3. Transfer the seared brussels sprouts to a baking sheet to halt the cooking process. Season with sea salt, freshly ground black pepper, and a vibrant squeeze of freshly squeezed lemon juice.
  4. Introduce the bucatini pasta into the boiling water. While the pasta cooks, melt 1 tablespoon of butter in a skillet over medium heat. Sauté the minced garlic until fragrant and lightly golden. When the pasta is just shy of al dente, transfer it to the skillet.
  5. Pour a bit of reserved pasta water and stock into the skillet, followed by the remaining butter. Stir well until the sauce thickens. Gently fold in the grated pecorino cheese and the prepared brussels sprouts. Once the cheese melts, remove from heat. Crack an egg into the mixture and swiftly combine to add a velvety richness. Adjust salt to taste.
  6. Serve the creamy bucatini with a generous dusting of grated pecorino cheese and a dash of freshly ground black pepper for a finishing touch.

Jul 19, 2024