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Orecchiette Carbonara with Charred Brussels Sprouts

Philip Krajeck
  • minutes
  • Serves 4

INGREDIENTS

2 oz

Guanciale

1/2 lb

Brussels sprouts, leaves

2

Egg yolks, large

12 oz

Orecchiette, fresh

1/2 tsp

Black pepper, coarsely ground

1

Kosher salt

2 tbsp

Olive oil

1/4 cup

Butter, unsalted

1/3 cup

Pecorino plus more