This one-pan wonder will help to clear your fridge and keep your belly warm and happy. Instead of bacon, I used a small chunk of leftover luncheon meat. Broccoli is good too if you don’t have Brussels sprouts on hand.
Menu
This one-pan wonder will help to clear your fridge and keep your belly warm and happy. Instead of bacon, I used a small chunk of leftover luncheon meat. Broccoli is good too if you don’t have Brussels sprouts on hand.
Main ingredients:
The sauce:
1) Mix together the sauce ingredients: egg yolks, milk, cream and grated Parmesan. Set aside.
2) Bring a pot of water to rolling boil and add in some salt.
3) Blanch the Brussels sprouts for about 30 seconds and set them aside.
4) Add pasta to boiling water and cook till al dente (refer to pasta packaging for cooking instruction).
5) While the pasta is cooking in the pot, heat up a frying pan over high heat. Add about 2 tbsp oil and stir fry the luncheon meat, mushrooms, chopped onion, garlic and bell pepper till aromatic. Add in the Brussels sprouts and give them a good stir together. Add in a few tbsp of pasta water from the pot and season well with salt and pepper.
6) Add the cooked pasta to pan and stir well. Adjust heat to the lowest setting and pour in the sauce mixture. Swirl the pasta quickly to incorporate the sauce and prevent it from curdling. Add in some more pasta water, if necessary.
7) Sprinkle over with grated parmesan and serve.