Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Rigatoni
Brussels Sprout ‘Carbonara’
Sprouts shredded fine and fried with garlic and chilli, standing in for the guanciale. Egg yolks, parmesan and lemon zest off the heat.
Alannah Wiseman
Feeds: 2
10 minutes
Ingredients
- 200g Northern Pasta Co rigatoni
-
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
-
Salt and freshly ground black pepper
Rigatoni
From: £4.95
Method
1
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.
2
Meanwhile, add the egg yolks, Parmesan, lemon zest and plenty of seasoning to a medium bowl and mix well.
3
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.
4
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.
5
Serve immediately, topped with more Parmesan and black pepper.
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