This dish combines a few of my favorite things – caramelized shredded brussels sprouts, pasta and pancetta in a delicious, creamy sauce that takes about 15 minutes to make.
I made this yesterday for lunch and Karina, my oldest daughter loved it. I didn’t want to use white pasta, but I didn’t think whole wheat pasta would be right here so I used a my favorite gluten-free fusilli from DeLallo which has the same taste as white pasta, with a perfect al dente texture. If you can’t find it near you, you can order it here. You can also, of course use any pasta you wish.
This recipe serves six, but you can easily halve it to serve 3 if you don’t want to make as much. Hope you enjoy! If you make this recipe, take a picture and share on Instagram with a hashtag #skinnytaste for a chance to get a regram!
Whisk eggs, 1/2 cup of the cheese, basil and crushed red pepper if using; set aside.
Bring a large pot of salted water to a boil for the pasta.
In a large deep nonstick skillet, saute pancetta and shallots about 3 minutes, add the garlic and saute another minute. Add the shredded brussels sprouts, and black pepper and saute another 8 -10 minutes, until slightly caramelized. Remove from heat.
Meanwhile cook pasta al dente according to package directions. Reserve 1 cup of the pasta water just before draining, then drain and add to the skillet and mix well with brussels sprouts.
Slowly, a tablespoon at a time, add 1/4 cup of the water to the egg mixture and mix well, slowly add to pasta stirring well, add additional reserved pasta water 1/4 cup at a time as needed, stirring and finish with the remaining 1/4 cup cheese. Serve right away.