Brussels Sprouts Carbonara With Browned Butter, Miso, And Crispy Prosciutto Recipe by HE COOKS®
Cooking Instructions 45 mins 1 Roast the Brussels Sprouts: Preheat your oven to 425°F (220°C). Toss the halved Brussels sprouts with extra virgin olive oil and a pinch of salt. Spread them cut side down on a baking sheet and roast for 20–25 minutes until golden and caramelized. Set aside. 2 Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta shells until al dente according to package directions. Reserve 1 cup of pasta water, then drain and set aside. 3 Crisp the Prosciutto: While the pasta cooks, heat a large skillet over medium heat. Add prosciutto slices and cook 2–3 minutes per side until crisp. Transfer to a paper towel-lined plate to cool, then crumble into shards. 4 Brown the Butter: In a large skillet, melt the butter over medium heat. Cook, swirling occasionally, until it foams and turns nutty brown, about 3–4 minutes. 5 Stir in Miso and Garlic: Reduce the heat to low. Add the garlic and miso paste to the browned butter, stirring until the garlic softens and the miso dissolves completely, about 2 minutes. 6 Make the Egg Mixture: In a small bowl, whisk together the egg, egg yolks, Parmesan, and black pepper until smooth. 7 Combine Pasta and Sauce: Remove the skillet from heat. Add the drained pasta and roasted Brussels sprouts to the miso-butter mixture and toss to coat evenly. 8 Stir in Egg Mixture: Slowly drizzle the egg mixture into the skillet, stirring constantly to create a glossy, creamy sauce. Add reserved pasta water a splash at a time until the sauce is silky and clings to the pasta. 9 Serve: Taste and adjust salt as needed. Plate the pasta and top with crispy prosciutto shards and extra Parmesan. Serve hot. 1 Roast the Brussels Sprouts: Preheat your oven to 425°F (220°C). Toss the halved Brussels sprouts with extra virgin olive oil and a pinch of salt. Spread them cut side down on a baking sheet and roast for 20–25 minutes until golden and caramelized. Set aside. 1 Roast the Brussels Sprouts: Preheat your oven to 425°F (220°C). Toss the halved Brussels sprouts with extra virgin olive oil and a pinch of salt. Spread them cut side down on a baking sheet and roast for 20–25 minutes until golden and caramelized. Set aside. 2 Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta shells until al dente according to package directions. Reserve 1 cup of pasta water, then drain and set aside. 2 Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta shells until al dente according to package directions. Reserve 1 cup of pasta water, then drain and set aside. 3 Crisp the Prosciutto: While the pasta cooks, heat a large skillet over medium heat. Add prosciutto slices and cook 2–3 minutes per side until crisp. Transfer to a paper towel-lined plate to cool, then crumble into shards. 3 Crisp the Prosciutto: While the pasta cooks, heat a large skillet over medium heat. Add prosciutto slices and cook 2–3 minutes per side until crisp. Transfer to a paper towel-lined plate to cool, then crumble into shards. 4 Brown the Butter: In a large skillet, melt the butter over medium heat. Cook, swirling occasionally, until it foams and turns nutty brown, about 3–4 minutes. 4 Brown the Butter: In a large skillet, melt the butter over medium heat. Cook, swirling occasionally, until it foams and turns nutty brown, about 3–4 minutes. 5 Stir in Miso and Garlic: Reduce the heat to low. Add the garlic and miso paste to the browned butter, stirring until the garlic softens and the miso dissolves completely, about 2 minutes. 5 Stir in Miso and Garlic: Reduce the heat to low. Add the garlic and miso paste to the browned butter, stirring until the garlic softens and the miso dissolves completely, about 2 minutes. 6 Make the Egg Mixture: In a small bowl, whisk together the egg, egg yolks, Parmesan, and black pepper until smooth. 6 Make the Egg Mixture: In a small bowl, whisk together the egg, egg yolks, Parmesan, and black pepper until smooth. 7 Combine Pasta and Sauce: Remove the skillet from heat. Add the drained pasta and roasted Brussels sprouts to the miso-butter mixture and toss to coat evenly. 7 Combine Pasta and Sauce: Remove the skillet from heat. Add the drained pasta and roasted Brussels sprouts to the miso-butter mixture and toss to coat evenly. 8 Stir in Egg Mixture: Slowly drizzle the egg mixture into the skillet, stirring constantly to create a glossy, creamy sauce. Add reserved pasta water a splash at a time until the sauce is silky and clings to the pasta. 8 Stir in Egg Mixture: Slowly drizzle the egg mixture into the skillet, stirring constantly to create a glossy, creamy sauce. Add reserved pasta water a splash at a time until the sauce is silky and clings to the pasta. 9 Serve: Taste and adjust salt as needed. Plate the pasta and top with crispy prosciutto shards and extra Parmesan. Serve hot. 9 Serve: Taste and adjust salt as needed. Plate the pasta and top with crispy prosciutto shards and extra Parmesan. Serve hot. 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