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===== Orecchiette Carbonara with Brussels Sprouts =====

__Ingredients:__

  * 2 tablespoons olive oil, divided
  * 1/2-1 pound Brussels sprouts, trimmed, leaves separated
  * 1 lb orecchiette or other small pasta
  * Kosher salt
  * 4 oz pancetta, finely chopped
  * 1/2 teaspoon coarsely ground black pepper
  * 1/4 cup (1/2 stick) unsalted butter, cut into pieces
  * 1/3 cup grated Pecorino (or parmesan) plus more
  * 2 large egg yolks, beaten to blend


__Directions:__

Heat 1 tablespoon oil in a large skillet over high heat. Working in batches, add Brussels sprout leaves and cook, tossing occasionally, until charred in spots and crisp-tender, about 5 minutes; transfer to a plate and set aside. Wipe out skillet.
   
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
   
Meanwhile, heat remaining 1 tablespoon oil in same skillet over medium heat. Add pancetta and cook, stirring often, until slightly crisp, about 4 minutes. Add pepper and cook, stirring, until fragrant, about 30 seconds. Immediately add 1/2 cup pasta cooking liquid to keep pepper from burning; reduce heat to low and gradually add butter, swirling skillet and adding more pasta cooking liquid as needed, until a thick, glossy sauce forms. (Taste as you go and switch to hot water once sauce is adequately seasoned.)

Add pasta to skillet and toss to coat. Add cheese; toss to combine. Remove from heat; mix in egg yolks. Add reserved Brussels sprout leaves; toss, adding pasta cooking liquid (or hot water) as needed to thin sauce.

Serve pasta topped with more cheese.


from: https://www.epicurious.com/recipes/food/views/orecchiette-carbonara-with-charred-brussels-sprouts-51187460