I love the addition of charred brussels sprouts to this lighter version of traditional pasta carbonara. It’s a great way to add some green to your plate.
8 oz spaghetti
2 tbsp. extra virgin olive oil, more for drizzling
6 garlic cloves, peeled and smashed
1 jalapeño or Serrano chile, thinly sliced (or substitute 1 large pinch crushed red pepper flakes)
Kosher salt and freshly ground black pepper
8 oz Brussels sprouts, thinly sliced
2 eggs , beaten
Freshly grated parmesan cheese (optional)
3 oz pancetta, thinly sliced
6 basil leaves, ripped
Fresh lemon juice , for serving
1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook until pasta is just al dente (do not overcook). Strain the noodles, and save the pasta water.
2. Meanwhile, heat a large sauté pan over high heat, and add the olive oil. Add the garlic, chile, and freshly ground black pepper to taste, and sauté until the garlic is golden brown, about 3 minutes. Add the brussels sprouts and sauté for another 3 minutes. Add 3 tablespoons of pasta water to the pan, and sauté until the sprouts just start to soften, about 2 minutes.
3. Add the pasta to the pan, and cook, tossing until everything is well mixed. Remove from the heat.
4. To the pan, add two tablespoons of olive oil, 2 eggs, and 1 tablespoon parmesan cheese. Spoon into pasta bowls and top with sliced pancetta, ripped basil, a drizzle of olive oil, and lemon juice.