Pasta With Brussels Sprouts and Pecorino Cheese

Brussels sprouts pasta with a flavorful sauce

The Spruce / Molly Watson

  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
476 Calories
14g Fat
69g Carbs
19g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 476
% Daily Value*
Total Fat 14g 17%
Saturated Fat 4g 19%
Cholesterol 103mg 34%
Sodium 1943mg 84%
Total Carbohydrate 69g 25%
Dietary Fiber 5g 16%
Total Sugars 3g
Protein 19g
Vitamin C 35mg 177%
Calcium 168mg 13%
Iron 4mg 23%
Potassium 428mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Nutty Brussels sprouts, rich eggs, and flavorful Pecorino cheese make a quick and delicious (not to mention healthful) pasta sauce that's ready in the time it takes to boil the water and cook the pasta. This recipe is inspired by traditional pasta carbonara, where raw eggs are combined with the grated cheese and added to the hot pasta, which essentially "cooks" the eggs for the sauce. Thus, this dish is best when high-quality eggs are used. People concerned about raw egg consumption may want to leave them out entirely and just coat the pasta with the veggies and cheese.

Ingredients

  • 1 tablespoon plus 1/2 teaspoon fine sea salt (plus more to taste)

  • 12 ounces pasta such as orecchiette or penne 

  • 8 ounces Brussels sprouts

  • 2 tablespoons olive oil or butter

  • 2 cloves garlic (minced)

  • Optional:

    1/4 teaspoon red chili flakes, or to taste

  • 2 large eggs

  • 1/2 cup grated Pecorino cheese (or other hard grating cheese, such as Parmesan), plus more to taste

Steps to Make It

  1. Bring a large pot of water to a boil.

  2. Add 1 tablespoon of the salt and then the pasta. Cook until the pasta is tender to the bite (starting to test it a minute or 2 before the guidelines on the box).

  3. While the water comes to a boil, prep the Brussels sprouts: Trim off and discard any browned or dried ends and pull off and discard any dried out, browned, or yellowed exterior leaves.

  4. Use a kitchen mandoline or sharp knife to cut the sprouts lengthwise into thin slices. (The slices will fall apart into shreds a bit, which is exactly what you want for a varied texture in the final dish.)

  5. While the pasta cooks, in a large frying pan over medium-high heat, add the olive oil, garlic, and red pepper flakes, if using.

  6. When fragrant and sizzling, add the Brussels sprouts and the remaining 1/2 teaspoon salt.

  7. Cook, stirring occasionally, until the sprouts are soft, about 3 minutes. Reduce the heat to low and keep warm, stirring occasionally.

  8. In a large bowl, whisk the eggs until well-beaten.

  9. Add the cheese and stir to combine. Set aside.

  10. When the pasta is done cooking, drain immediately.

  11. Add the pasta to the egg and cheese mixture. Toss to coat the pasta.

  12. Add the Brussels sprouts mixture to the pasta and toss to combine thoroughly. Add more salt, pepper flakes, or cheese to taste.

  13. Serve hot and enjoy.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

Tip

It's important to add the eggs while the pasta is still very hot since the heat from the freshly cooked pasta will lightly cook the eggs and melt the cheese, which makes the final sauce.