Recipe and photography by Ella Fanfarillo
Ingredients
150g Rigatoni
12 Brussels Sprouts ( mixture of sliced and halved )
100g Smoked Pancetta
50g Pecorino (finely grated)
Black Pepper
4 Large Egg Yolks
Method
In a small heavy-based saucepan, fry the pancetta and Brussels sprouts until golden and crispy. Be careful not to heat it too vigorously or it may burn. Once cooked, set aside to cool — and keep the excess fat (very important).
While the pancetta mixture is cooling, separate the eggs (you’ll only need the yolks for this recipe).
Add the finely grated pecorino to the yolks and mix until fully combined into a thick paste. Add a very generous dose of black pepper.
Once the pancetta and Brussels sprouts are lukewarm, add them to the egg mixture — including the oil and quickly beat. If it’s too hot, you’ll scramble the eggs, so don’t rush this.
Cook the rigatoni in bubbling water. Don’t salt the water as much as usual, as pecorino is naturally salty.
While the pasta cooks, set aside a couple of spoonfuls of pasta water. Once it has cooled slightly, add it to the egg mixture and whisk to loosen it. The consistency should be thick but still easy to stir.
Drain the pasta, return it to the saucepan, and quickly add the egg mixture. Work fast here so you don’t scramble the eggs. Mix for a minute or two until the pasta is completely coated.
Serve with extra pecorino and plenty of black pepper.
