Veggie Carbonar-ish

Brussels sprouts and pancetta are a match made in heaven. Introduce those friends to whole wheat pasta, eggs, and cheese and you have a healthy-ish twist on a classic.

Serves 2

1/2 inch slice of pancetta
1/2 lb brussels sprouts
1 shallot
1 large (or 2 small) leeks
1/2 lb kale - about 1 bunch
4 cloves garlic
1/2 lb pasta - I like using a fresh whole wheat pasta, but thats just me
1 egg
1.5-2oz parmesan - about 1 cup loosely packed
1/2 tsp black pepper
Salt to taste
1/4 cup parsley
1 tbsp olive oil as needed

TL;DR

• Set pot of salted water to boil

• Prep your mise en place: 1/2 inch dice pancetta; halve Brussels sprouts; slice leeks into thin rounds and rinse; mince shallot; cut kale into thin ribbons; mince garlic; finely grate parmesan; chop parsley

• In large castiron, cook pancetta until crispy and fat is rendered. Remove from pan and set aside.

• Place Brussels sporuts cut side down into hot pancetta fat over medium heat. Cook until crispy. Push to side of the pan

• Add leeks and shallot. Salt. Cook until wilted/translucent.

• Add kale and garlic. Salt. Toss it all together in the pan and cook until kale is wilted.

• Add back in Pancetta.

• Combine egg, grated cheese and pepper in a small bowl and stir to form a paste.

• Cook pasta until al dente. Remove from water, reserving about 1 cup of pasta water

• Add pasta into pan with veg and pancetta. Add extra EVOO if dry.

• Add egg/cheese paste on top of pasta, along with half reserved pasta water and stir vigorously over very low heat.

• Turn off heat, add more pasta water if needed. Stir until sauce is glossy.

• Garnish with parsley and more parm and serve.

The Deets

This is a recipe with a lot of cooking by feel, so try to just lean into that and do what feels right. Begin by putting on your pasta water.

For this dish I like to pre cut everything to keep things fast. Cut your 1/2in slice of pancetta into big juicy chunks - about 1/2 inch square. Cut off the bottom nubbin and halve your 1/2lb of Brussels Sprouts. Slice your 1 large or 2 small leeks into thin (about 1/8 in) rounds and rinse well to get out any icky grit. Mince your 1 shallot and 4 cloves of garlic. Cut the 1/2 lb of kale into 1/4 inch strips. Roughly chop the 1/4 cup parsley. Grate your 1.5-2oz of parmesan through the smallest size on your box grater.

Now to the sizzling; toss the Panceta in a large castiron pan over medium/high and let the fat render out and the outside get really intensely crispy. Eat one to make sure it is good. If good, remove and set aside on a paper towel.

Leave the pan on the heat and meticulously lay each Brussels sprout into the pan, cut side down. Really do this for me because you need each flat side to get super caramelized in the pancetta fat. Once they are all down, just let them cook and DO NOT touch them for way longer than you think. I can’t give you an exact time as it depends on your stove, but you can check by lifting just one Brussel. You are looking for a deep golden brown. If they are browning too fast and turning almost black in parts, turn the heat down. If they aren’t brown yet step away and just let them go for longer. Once they are golden, just scootch them to one side of your pan to make some open space. (at this point it is ok if they stack).

In that open space add your leeks and shallots. Cook all that for a few minutes until the leeks are softened and the shallots see through. No real browning is needed here.

Then add the garlic and kale strips. Toss everything together so it gets real friendly and cook over medium low until the kale is wilted and at your preferred softness.

Depending on your pasta, pop it into the water in time for it to be done around the same time as the veg. I like to use a fresh whole wheat pasta so it only takes a couple minutes to cook, but if you are using dry, plan ahead. You only want to cook your pasta to barely al dente, because we are going to finish it off in the pan.

While your 1/2lb of pasta is cooking, mix your grated cheese with your 1 egg and 1/2 tsp pepper and stir it up really well so it forms a thick sortof paste.

Once the pasta is done, do not drain it in a colander. That would throw out all your amazing starchy pasta water. Use tongs to fish out your pasta and throw it right into the pan on top of your veg. If some water comes with it, no problem! We will be adding water anyway.

Plop the cheese-egg paste right on top of the pasta in your pan. Then add around 1/2 a cup of pasta water. Now it is stir time. Using your tongs for better control grab and stir and toss and stir your pasta and veggies vigorously. Like super vigorously. Keep going until the water has absorbed into the pasta and the sauce is all glossy and creamy. If it is dry, add some more pasta water. If it is too thin, just keep stirring!

Throw in half the parsley and give one more quick stir. Then plate as you see fit and top with more parsley and a little reserved parm.