I ate a lot of noodles as a kid. I mean, a LOT! My grandparents used to tease me that I'd turn into a noodle if I kept at it. Needless to say, that didn't stop me! I'm a sucker for plain noodles, jazzed up pasta, or any kind of macaroni with cheese in it. When I'm in a pinch for what to make for dinner I usually resort to a tried and true favorite. Cacio e pepe with sautéed Brussels sprouts. It's simple, delicious and it can be whipped up in under 20 minutes! What's not to love about that? And with Spring in full bloom (at least here in California) you could swap out the Brussels for some peas, pea tendrils, or any other green vegetable you prefer.
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6 oz. whole wheat spaghetti
5 ounces shredded brussels sprouts
3 tablespoons unsalted butter
1 teaspoon freshly cracked black pepper
3/4 cup finely grated Parmesan
1/4 cup finely grated Pecorino
1. Bring a large pot of water to boil. Season with salt, add the pasta, and cook, stirring occasionally, until al dente.
2. Reserve 3/4 cup of the pasta cooking water and then drain the rest. Place the pasta aside for a moment.
3. In a large skillet, add the butter and melt over medium heat. Add the shredded Brussels sprouts and sauté until golden, about 5 minutes. Add the cracked black pepper and stir to combine.
4. Add 1/2 a cup of the reserved pasta water to skillet and bring to a simmer.
5. Add the cooked pasta and reduce heat to low. Add the grated Parmesan and toss with tongs until melted.
6. Remove pan from heat and add the grated Pecorino, stirring and tossing until melted. If the pasta still looks a bit dry, add the remaining reserved water and toss to combine.
7. Transfer pasta to a serving dish and serve immediately.
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Photographs: Gaby Dalkin