Getting quality cheese is essential to this recipe. This dish is quick and delicious! Serve with a spinach salad and some wine and you will have quite the wonderful feast.
|1⁄2 c||pecorino cheese (grated, plus more to taste - substitute another hard cheese such as Parmesan or Romano if you'd prefer)|
|12 oz||pasta (penne, or another bite-sized pasta of your choosing)|
|1⁄4 t||salt (plus more for pasta water)|
|2 T||olive oil (or butter)|
|2 clv||garlic (minced)|
|1⁄4 t||red pepper flakes (optional, but recommended)|
|12 oz||Brussels sprouts (trimmed, outer leaves removed and thinly sliced)|
|black pepper (freshly ground)|
Combine the eggs and grated cheese in a small bowl. Set aside.
Cook pasta until tender in a pot of boiling salted water. Drain, place in a large bowl, and add the egg and cheese mixture immediately.
In a large saute pan, warm the olive oil, garlic, and red pepper flakes over medium high heat, being careful not to burn the garlic. When the garlic is sizzling, add the Brussels sprouts and remaining 1/4 tsp of salt.
Cook, stirring occasionally, until the sprouts are soft but slightly firm (about 3 minutes.)
Add the Brussels sprouts to the pasta and toss thoroughly. Sprinkle with pepper. Taste and add more salt or cheese as needed. Serve hot and enjoy!