3 oz pancetta, chopped
2 T olive oil
1/2 sweet onion, thinly sliced
4 large garlic cloves, minced
10 oz Brussels sprouts, shaved
1 lb thin spaghetti
2 ladles salted pasta water (reserve a third for use as needed)
1 cup parmigiana reggiano, grated
4 eggs, beaten
1 t oregano
Ground black pepper
Garnish: grated Parmesan
Spoon Mage™ Note:
Many stores sell those lovely pre-shaved Brussels sprouts. As long as the package is fresh, it is just fine to use those. If you prefer, slice your sprouts as thinly as you can with a very sharp knife – do not cut yourself, ok?
In a large deep skillet set over medium heat, sauté the pancetta in the olive oil for four minutes.
Add the onions and sauté for four more minutes.
Add the garlic and sauté for two minutes
Add the shaved sprouts and saute with the pancetta and onions for 5 minutes.
About halfway through cooking time, scoop two ladles of pasta water into the skillet with the sprouts, cover. The sprouts will steam to a nice finish while the pasta cooks.
Combine parmigiana reggiano, eggs, oregano and about 1/4 teaspoon of ground black pepper in a small bowl. Whisk well.
When the pasta is done to al dente, drain it and return the noodles to the pot.
Pour in the sprout mixture and toss to combine.
Quickly pour in the egg mixture, tossing and stirring quickly. A little speed here helps turn the eggs into a luscious sauce. If the eggs sit, you may end up with scrambled eggs. Tasty, but not as pretty.
Should the mixture look a little dry, add a little bit of the reserved pasta water, but you should be just fine, with each strand generously coated with sauce.
Serve with a lovely green salad and perhaps a nice cold Frascati.