Estate Comforts
Orecchiette Carbonara with Charred Brussels Sprouts
The Strategy:
This delicious pasta dish combines tender orecchiette with crispy bacon, sweet red onion, a rich egg-and-cheese sauce, and roasted Brussels sprouts. The addition of roasted sprouts adds a nutty, caramelized depth that balances the rich carbonara. It is a comforting, high-end pasta dinner that is perfect for a cozy evening with family.
Ingredients
- ½ pound fresh Brussels sprouts, trimmed, about 12
- 3 tablespoons olive oil
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 1 pound orecchiette pasta
- ¼ pound bacon, diced, about 3 to 4 slices
- ½ medium red onion, peeled and diced, about ½ cup
- ½ teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 2 eggs, room temperature
- ½ cup half-and-half
- 2 ounces grated Romano cheese, about ½ cup, plus more for garnish
- 1 tablespoon chopped fresh Italian parsley
Instructions
- Preheat the oven to 425°.
- Trim the stems and tough outer leaves from the Brussels sprouts.
- Steam or blanch the sprouts until they are just beginning to soften, about 3 to 5 minutes.
- Cool to room temperature and cut each sprout into slices.
- Place the sprouts onto a baking dish.
- Toss with olive oil, Parmesan cheese, salt, and pepper.
- Roast until the Brussels sprouts are soft, and the leaves are just beginning to char, about 10 to 15 minutes.
- Cook the pasta in salted, boiling water until just al dente, about 10 to 12 minutes.
- Cook the bacon in a large skillet over medium-high heat until beginning to crisp, about 4 minutes.
- Add the onion and cook until soft, about 5 minutes more.
- Add the Brussels sprouts to the pan.
- Season with salt and pepper.
- Reduce the heat to medium.
- Whisk the eggs, half-and-half and cheese together in a small bowl.
- Drain the pasta (hold back a cup or two of the pasta water).
- Add the pasta to the skillet with the Brussels sprouts.
- Pour the cream sauce into the pasta and stir.
- Add 1 to 1 ½ cups of pasta water to the pan and toss the pasta in the sauce. If the sauce is too sticky, add additional pasta water until your reach your desired consistency.
- Garnish with additional cheese and fresh parsley.
Cook’s Tip
While in Rome, our guide told us many tales of the city, its rich history. The one story that I loved was how the dish carbonara came to be. It seems that after American soldiers lib erated Rome from the oppression of the German Nazi army, they found themselves greeted as movie star heroes. Many of these American soldiers were of Italian descent. Trattoria owners opened their doors and fed the soldiers most abundantly, offering pasta with sauces that were either red (tomato) or white (with cream and cheese) with bits of meat, fish, and artichokes. After a while, the cooks noticed that the soldiers were homesick for their good- old American cuisine. Thus, they improvised, creating a pasta dish that incorporated bacon and eggs! Carbonara was born. Its name descends from the Italian word “carbone,” which translates to coal, which is reminiscent of wood-burning fires and coal stoves found in both Italian and American family kitchens.
The full recipe lives in the Vault
Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.
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The Heart of the Table
The comforting aroma of crispy bacon and rich cheese sauce drawing everyone to the table creates an immediate sense of warmth and coziness. Plated in a large serving bowl, this rich pasta dish invites everyone to share and enjoy a satisfying, heartwarming meal together.
- a pair of professional-grade stainless steel locking kitchen tongs
- a flexible stainless steel slotted turner with a walnut handle
- a hand-cut glass mixing pitcher with a diamond-cut pattern
- a sleek, solid brass Japanese double jigger with inner measurement lines
- a solid copper balloon whisk to perfectly aerate ingredients
- a wide, copper-plated wire cooling rack to ensure perfect airflow
Neighborly Grace
- THE PRESENTATION: Spoon the hot pasta and roasted sprouts into a wide stoneware serving bowl, ensuring the crispy bacon bits are visible on top. Garnish with a generous dusting of grated Parmesan and a sprinkle of coarse black pepper.
- THE POUR: Pair this rich carbonara with a medium-bodied red wine like a Barbera or a crisp, dry Pinot Grigio served at 55°F. For a non-alcoholic option, offer a chilled sparkling water with a splash of tart cherry juice and a rosemary sprig.
- THE VIBE: Evening Dining Room. The warm, inviting aroma of carbonara and soft candlelight set a cozy, relaxed mood for a family feast.
