Recipe & photography by Izzie Cox.
Serves 2
Ingredients
1 tbsp extra virgin olive oil
1 garlic clove, peeled and finely chopped
½ tsp chilli flakes
200g Brussels sprouts, finely shredded
3 egg yolks
40g Parmesan, finely grated, plus extra to serve
Zest of ½ lemon
200g Northern Pasta Co rigatoni
Salt and freshly ground black pepper
Method
Heat the oil in a frying pan on a medium heat, add the garlic and chilli flakes and fry for a minute until fragrant. Add the shredded Brussels sprouts and cook for 5-7 minutes, stirring often, until soft and a little charred.
Meanwhile, add the egg yolks, Parmesan, lemon zest and plenty of seasoning to a medium bowl and mix well.
Bring a large pan of salted water to the boil and cook the rigatoni according to pack instructions. Drain, reserving a mugful of pasta water.
Add the pasta to the sprout pan along with the egg yolk mixture, on a super low heat. Mix well, adding as much pasta water as you need to create a silky smooth sauce.
Serve immediately, topped with more Parmesan and black pepper.
