Dinner for Two: Shaved Brussels Sprouts & Prosciutto Pappardelle
Let’s have some non-Christmas food, shall we?
Our thighs will thank us.
We’re only seven days into December, and yet somehow I’ve already consumed 11 pounds of sugar. I’ve been baking almost non-stop since Thanksgiving, and at the moment my skin, waistline, and bodysuits all hate me. So in an effort to not completely ruin my holiday wardrobe — mini skirts! otk boots! sparkly crop sweaters! — I need to calm the hell down. And this shaved brussels sprouts & prosciutto pappardelle is how I’m doing it.
In general I’m a big believer in restricting pasta to Friday – Sunday, but during the holidays rules are broken, so here we are. The good news is that unlike most pasta dishes, this recipe is all about balance, moderation, and ease. There’s protein from the egg pappardelle + prosciutto, fiber and iron from the brussels, and healthy fats courtesy of EVOO.
It’s got a little bit of everything, basically, not to mention a whole lot of flavor AND a mere 30-minute cook time.
Pappardelle is an elegant noodle all on its own, but for this particular recipe it does more than just look outstanding. Each ribbon has the specific weight and dimension needed to become delicately shellacked with shaved brussels, crisped prosciutto, and crumbled cheese. It’s like edible poetry, and it couldn’t be easier to achieve.
The key to killing this recipe is to do everything simultaneously, which sounds worse than it is. Because a giant pot of water takes about 20 minutes to boil, when you begin cooking at step 1, start boiling! By the time your two slices of prosciutto are crisped + the brussels sprouts sautéed, a boil will finally be reached. And this timing ends up being perfect, since the pappardelle only needs around 7 minutes to cook.
Once the pasta is cooked you need to drain it (duh) then immediately return it to the hot pot. From there you vigorously stir in a whisked egg, which adds amazing creaminess to this dish. This isn’t quite a carbonara — no cream, and only one egg — but it has a vague carbonara vibe without all the fatty baggage, so it’s kinda the best of both worlds. And once the egg is incorporated, simply add in the sautéed brussels, crisped prosciutto, and more EVOO! When you’re pleased with the texture, it’s time to plate and serve.
Fresh slices of prosciutto add further deliciousness here, as does a healthy sprinkling of sharp cheese. All in all, this is a sophisticated, delicious, EASY meal that you can make for you and your boo — or hell, just you! — no matter how busy your holiday schedule gets.
I mean, who isn’t wishing for that? xo
Shaved Brussels Sprouts & Prosciutto Pappardelle
- 3 tbsps extra virgin olive oil (+ more if needed)
- 4 oz prosciutto, sliced
- 10 oz brussels sprouts, thinly sliced
- 1 tbsp lemon juice
- 1 tbsp crushed or minced garlic
- a few pinches salt & pepper
- 8 oz pappardelle pasta
- 1 large egg, whisked
- 1/2 cup grated cheese (parmesan, asiago, your choice!)
- fresh herbs to garnish
- In a large skillet heat 1 tbsp EVOO over a medium-high flame, then add two slices of prosciutto. Cook until crisp and sizzling (about 5 minutes) turning occasionally with a fork. Once cooked, transfer to cutting board and roughly chop. Next, in the same skillet — don’t clean it! — add another tbsp of EVOO, the brussels sprouts, lemon juice, garlic, and salt & pepper. Sauté over a medium-low flame, stirring as needed.
- Meanwhile, bring a large pot of salted water to a boil. When ready, cook the pappardelle to al dente, or a bit softer if you prefer.
- Once cooked, drain the pasta and immediately return it back to the hot pot. Working quickly, add the whisked egg to the pot and stir vigorously until incorporated. Next, add the crisped/chopped prosciutto, sautéed brussels sprouts, and remaining tbsp EVOO, tossing well. At this point, add more EVOO if you find the pasta to be too dry.
- Plate pasta with the remaining slices of prosciutto folded in. Sprinkle with cheese, garnish with herbs, then eat!