Brussels Sprouts + Pear Carbonara

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Brussels sprouts didn’t make a regular appearance in my meals until quite recently.

At first, their bitterness was an unwanted one, but what I have found is that the key to balancing out these bitter little nuggets is to add something a tad sweet—like pears, for instance.

Combine that with a little bacon (or not) and a rich, eggy carbonara sauce, and you bring out the best in this shrunken cabbage. Its bitterness perfectly cuts through the richness of the pasta sauce, while the pear adds that wanted touch of sweetness.

You’ll be making your inner child shudder as you greedily go back for another perfect bite of pear, pasta—and of course Brussels sprouts!

Brussels Sprouts + Pear Carbonara

makes: 4 entrée portions

Ingredients:

  • 1 pound Brussels sprouts
  • 2 tablespoons olive oil
  • 3 teaspoons kosher salt
  • 1 pound linguine
  • 4 bacon strips, chopped into ½- to 1-inch pieces
  • 3 shallots, finely chopped
  • 3 garlic cloves, minced
  • 4 large egg yolks, at room temperature
  • ¼ cup heavy cream, at room temperature
  • 1 cup grated Parmesan cheese (4 ounces)
  • 2 pears, peeled, cored, and finely chopped
  • ½ cup thinly sliced scallions

Directions:

  1. Preheat the oven to 475°F. Cut the Brussels sprouts into quarters and place in a medium bowl. Add the oil and 1 teaspoon of the salt; toss to coat. Spread the sprouts evenly on a rimmed baking sheet.
  2. Place a large pot of salted water over high heat for cooking the linguini. Place the Brussels sprouts in the oven and roast until they are tender and charred—for 20 to 25 minutes. As soon as the water boils, cook the pasta according to the package instructions; then drain, reserving 1 cup of the cooking water.
  3. Meanwhile, heat a large skillet over medium heat. Add the bacon and cook until crisp—for 6 to 7 minutes, stirring occasionally. Transfer the bacon to paper towels to drain, leaving the fat in the skillet. Add the shallots and garlic to the skillet and sauté until soft—about 5 minutes. Stir in the pasta and remove the skillet from the heat.
  4. Whisk together the egg yolks and cream in a small bowl. Slowly add ½ cup of the reserved pasta cooking water to the egg mixture, whisking as you go (you don’t want to cook the eggs, so add the hot water very slowly). Add the egg mixture to the pan with the pasta, stirring vigorously until well incorporated. Place the skillet over low heat and add the Parmesan and the remaining 2 teaspoons salt, tossing to combine. Finally add the Brussels sprouts, pears, and bacon, stirring gently until mixed. Then gradually stir in as much as you need of the remaining ½ cup of the pasta cooking water to give the mixture a saucy consistency. Serve immediately, scattering scallions on each portion.

50/50:

  • For a completely vegetarian meal, simply leave out the bacon and sauté the shallots and garlic in 1 tablespoon olive oil instead.
  • To make this dish for a mixed household (vegetarians and meat-eaters alike) sauté the bacon (1 piece per person) and set aside in the pan. Complete the recipe as written but sauté the shallots and garlic in 1 tablespoon olive oil in a second large skillet. Serve the pasta, adding some bacon and a drizzle of its fat to each meat-eater’s portion.

Family Friendly:

  • For a sweeter taste overall, use the outer leaves of the Brussels sprout only and chop them small. They are less bitter than the center.
  • As soon as the Brussels sprouts are out of the oven, sprinkle with a little Parmesan to make them look and taste a bit more appetizing for picky eaters. You can also cook them for only 15mintes to achieve less charred flavor.
  • Sometimes dinners have to wait on the stove while everyone gathers: Keep extra pasta water on hand and add it as you need to keep the pasta nice and saucy. It will be ready when you are.
: @NikkiDinki

: @NikkiDinkiCooking
 

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Fall is on its way, and I'm definitely already starting to see all things pumpkin popping up—from pumpkin lattes to pumpkin pancakes to pumpkin [fill-in-the-blank].

I am in full support of the pumpkin movement, but I find that all these things have a similar flavor.

Don't get me wrong: I love pumpkin, but I also know it can be paired with more than just cinnamon.

Because of this, I wanted to share this Pumpkin-Poblano Pasta from my book Meat On The Side. It combines pumpkin puree with peppers and shrimp for a creamy, sweet, and spicy sauce.

And the entire recipe only uses ten ingredients and is done in about the time it takes for the pasta to cook!

Pumpkin-Poblano Pasta with Baby Bok Choy + Shrimp

servings: 4

Ingredients:

  • 1 poblano chile
  • 3 tablespoons olive oil
  • 2 shallots, coarsely chopped
  • 4 garlic cloves, minced
  • 1 teaspoon minced fresh thyme leaves
  • 1½ teaspoons kosher salt
  • One 15-ounce can pumpkin puree
  • 3 ounces soft goat cheese, crumbled
  • Pinch of ground nutmeg
  • Pinch of ground cinnamon
  • 1 pound bucatini
  • 4 baby bok choys, chopped into 1-inch pieces
  • 16 jumbo shrimp (16/20 size), peeled and deveined
  • ¼ cup chopped scallions (green parts only)
  • ¼ cup roasted pumpkin seeds

Directions:

  1. Use the broiler or gas burner on the stovetop to roast the poblano: Simply place it under or over the flame (use tongs if you’re working on the stovetop) and cook until mostly black on all sides—5 to 8 minutes, turning as needed. Place the poblano in a plastic food storage bag; seal the bag. When the poblano is cool, rub off the skin with a paper towel. Cut the poblano open lengthwise and then remove its stem and seeds.
  2. Place a large pot of salted water over high heat for cooking the pasta. While it is heating, heat 2 tablespoons of the oil in a large skillet over medium heat. Stir in the shallots and garlic and sauté until tender—about 5 minutes. Stir in the thyme and 1 teaspoon of the salt until incorporated; then stir in the pumpkin, mixing well, and cook for 3 minutes more.
  3. Transfer the pumpkin mixture to a food processor or blender. Add the poblano and process to a smooth puree. Spoon the mixture back into the skillet. Stir in about two-thirds of the cheese along with the nutmeg and cinnamon (you’ll use the rest of the cheese for a garnish). Keep the skillet over low heat while you prepare the rest of the dish.
  4. Cook the pasta in the now-boiling water until al dente according to the package directions. When it is done, drain it, reserving 1 cup of the cooking water.
  5. While the pasta is cooking, heat the remaining 1 tablespoon oil in a second large skillet over medium heat. Stir in the bok choy, sprinkle with ¼ teaspoon of the salt, and cook until tender—3 to 5 minutes, stirring occasionally. Transfer the bok choy to a medium bowl. Add the shrimp to the same skillet and sprinkle them with the remaining ¼ teaspoon salt; sauté until pink—about 5 minutes, turning once. Return the bok choy to the skillet and heat through.
  6. Add the drained pasta to the skillet with the pumpkin sauce; toss to coat the pasta. If the sauce seems too thick, stir in some of the reserved pasta cooking water until it has your desired consistency.
  7. Serve immediately, dividing the pasta among 4 dinner plates and topping each portion with one-quarter of the bok choy and 4 shrimp. Scatter the scallions, pumpkin seeds, and remaining cheese evenly over the tops.

Notes:

  • Keep It Simple - (1) Substitute kale, radicchio, or cabbage for the bok choy. (2) Use 2 to 3 tablespoons of heavy cream instead of the goat cheese. Also add a sprinkle of Parmesan to bump up the flavor if you have it on hand. (3) If you don’t want to bother with roasting the poblano chile, simply seed and chop it, and then sauté it with the shallots and garlic: a quick alternative for a similar taste.
  • 50/50 - This pasta is as good without shrimp as it is with; simply omit the shrimp to give vegetarians a satisfying meal. If you’re making some veggie versions and some shrimp ones, just cook the shrimp separately and add to the plates you want.
  • Family Friendly - Leave off the bok choy for pickier eaters, or puree it up with the rest of the pumpkin-poblano mixture and they will never know it’s in there.
: @NikkiDinki

: @NikkiDinkiCooking
 

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RECIPE:

¼ Olive Oil

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6-8 Large Tomatoes cut into 1 inch chunks or 3 pints cherry/grape tomatoes

3-4tsp Kosher salt

1 tsp Red Wine Vinegar

3-4 Tbs Chopped Basil

1lbs Linguine

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Heat oil in a pan on medium low and add garlic.  Cook till just slightly golden about 3-5minutes and add tomatoes.  Let tomatoes cook until tender, 15 -20minutes.  Smash tomatoes down with a spoon and add vinegar, basil and salt, cook for another 5-15minutes until you have the consistency you want. Taste to see if it needs more salt.  Toss with pasta and serve.

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