Simple rustic dinners can be so satisfying….
Spaghetti with Shaved Brussels Sprouts
- Fine sea salt
- 16 ounces spaghetti
- 10 – 16 ounces shaved brussels sprouts
- ¼ cup olive oil
- 3 garlic cloves, minced
- 3 Tbsp unsalted butter, divided
- ½ tsp ground black pepper, divided
- 4 large eggs
- 1 lemon, zested and juiced
- 1 cup Parmesan cheese, grated
Bring a large pot of salted water to boil, add spaghetti, cook as directed. Reserve 1 cup pasta cooking water, drain pasta.
Heat oil in a large non-stick saute pan over medium-high. Add brussels and ½ tsp salt, stirring often until softened and turning golden, about 10 minutes, Add garlic, 2 Tbsp butter and ¼ tsp black pepper, cook for a minute longer. Transfer sprouts into a heat safe bowl.
Return pan to heat, add in remaining 1 Tbsp butter and crack in eggs. Sprinkle a pinch of salt on top and remaining ¼ tsp black pepper. Cook until eggs are done, to your liking.
Once pasta is cooked and drained, return to pasta pot along with the brussels sprouts, lemon zest and juice and the reserved pasta cooking water, tossing to combine. Add in the cheese slowly, tossing to coat.
Serve pasta in shallow bowls, topped with an egg.
Serves 4, with leftover pasta (you can of course cook more eggs if desired!)
Shaved brussels sprouts are becoming easy to find in many grocery stores, near the bagged salads. If you can’t get them, buy a pound of sprouts, trim the bottoms and thinly slice or use the side cutter on a box grater.