Orecchiette Carbonara with Pancetta, Brussels Sprouts and Kale Sprouts.

“Cooking is at once child's play and adult joy. And cooking done with care is an act of love.” 
― Craig Claiborne

     I saw a similar pasta recipe and since I love brussels sprouts I had to give it a try. Of course I had to make it my own with a few twists. Unless my boyfriend and dog are lying to me, it came out amazing! Carbonara is a guilty pleasure; this is a great dish to make for a Sunday lunch (like I did) that way you have the entire rest of the day to digest the heaviness of the carbonara. The veggies, which are charred but still crisp will help with this. This meal is great for introducing stubborn family members or kids to new veggies and cheeses! Pecorino which is used in this dish, is not typical of many Italian-American dishes that most American have been exposed to, as Mozzarella and Parmesan are. Carbonara sauce, made with egg yolks (if done right) is rich and creamy. This is a win for the foodie in your life! Try this out and share your results with me!

What you will need to make this dish:

1. Some good cooking music: I used Pandora's French Cafe station
2. A pot and colander for pasta
3. A large skillet
4. Wooden cooking spoon
5. cheese grater 

& these ingredients:

• 3 oz. kale sprouts (choosing the most purple sprouts gives the dish great color)
• 7oz. shaved brussels sprouts (Trader Joes makes a bag of shaved brussels sprouts)
• 16 oz. (1 lb.) orecchiette 
• 4 cloves of fresh garlic (add more if you want a stronger taste of garlic)
• Kosher salt
• 4 oz. pancetta, chopped. (You can find this in a package at Trader Joes) 
• ½ tsp. coarsely ground black pepper
• ½ stick unsalted butter, diced
• ⅓ cup grated pecorino and more to sprinkle (you can buy a block or pre-grated at TJ's also, keep in mind that fresh is always best!)
• 3 large egg yolks, beaten 
• 2 Tbsp. extra virgin olive oil

1. Fill your pot with the appropriate amount of water, add a few pinches of Kosher salt and some olive oil if you like, I add about 2 tablespoons. This salt and EVOO should be separate from the amount you have delegated towards the recipe. Bring the water to a rolling boil. Add the pasta and stir occasionally so that the pasta does not stick to the bottom. 

if you did plan on grating your cheese fresh, make sure to do so before starting to cook!

2. In your skillet add 2 Tbsp. of EVOO and your veggies. I would chop the kale sprouts down if necessary for biting size. Dice your garlic and add to the skillet. Cook the veggies until they have a nice charr on them. Remove them from the skillet and set aside. 

3. Drain your pasta when 'al dente' and set aside. Save 2 cups of the pasta water.

4. In the same now empty skillet (no need to clean or wipe down as long as empty) add your pancetta and black pepper. After about 45 seconds or when fragrant, add 3/4 cup of water from the pasta and mix. When this mixture starts to boil, add in the butter. Mix well until all butter is melted. 

5. Add the pasta to the skillet and mix. Then remove from the heat.

6. Once removed from the heat, add the veggies into the skillet and incorporate into the pasta. Add in the pecorino cheese and then the 3 beaten egg yolks, mixing quickly so that the egg does not cook and covers the entire pasta. 

7. If you think your pasta looks a bit dry and does not have a creamy texture, add more water. Keep in mind that if you did not move your skillet away from the heat the pasta will continue to cook, sucking up more of the moisture of your sauce, hence making your pasta dry. You can also add a bit more butter or one more egg yolk if you have done this, but AVOID at all costs as this can ruin the dish, as well as add calories.

8. Serve onto plates, and sprinkle more cheese over if desired. 

Buon appetito!  

Pairs great with white wines (try a pinot grigio) 

Serves 5 people at just under 700 calories a plate.