This is not your usual cacio e pepe recipe! Ditch the pasta and use Brussels sprouts
Usually done with pasta, we are adding cacio e pepe (cheese and pepper) to Brussels sprouts! Make this as a side dish or small lunch or dinner.
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May 4, 2020, 4:04 PM
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Updated 1,544 days ago
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1,072ds agoUsually done with pasta, we are adding cacio e pepe (cheese and pepper) to Brussels sprouts! Make this as a side dish or small lunch or dinner.
Ingredients for the Brussels sprouts:
5 lbs shaved Brussel's
1 lb pancetta
¼ cup EVOO
1 tbs kosher salt
1 tsp black pepper
5 lbs shaved Brussel's
1 lb pancetta
¼ cup EVOO
1 tbs kosher salt
1 tsp black pepper
Ingredients for the dressing:
2 cups EVOO
1 cup grated Pecorino Romano
¼ cup lemon juice
2 heaping tbs of black pepper
2 cups EVOO
1 cup grated Pecorino Romano
¼ cup lemon juice
2 heaping tbs of black pepper
Instructions:
Dice Pancetta, sauté on medium high heat until pancetta becomes crisp. Render all fat and reserve to be tossed with Brussels sprouts.
Dice Pancetta, sauté on medium high heat until pancetta becomes crisp. Render all fat and reserve to be tossed with Brussels sprouts.
Shave Brussels and toss with EVOO and rendered fat from pancetta, salt and pepper.
Place on large sheet pan and roast at 400 degrees for 8-10 minutes or until slightly browned.
Combine Pecorino, lemon juice and black pepper in blender or emulsify with emersion blender, slowly add in EVOO.
Toss roasted sprouts with dressing and half of pancetta. Plate sprouts and garnish with more pecorino and remainder of pancetta.
