Shaved Brussels Sprouts & Prosciutto Pappardelle

• Meat

  • 4 oz Prosciutto

• Produce

  • 10 oz Brussels sprouts
  • 1 tbsp Garlic
  • 1 Herbs, fresh

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tbsp Lemon juice

• Pasta & Grains

  • 8 oz Pappardelle pasta

• Baking & Spices

  • 3 pinches Salt & pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Cheese, grated

Found on wrytoasteats.com

Ingredients

• 3 tbsps extra virgin olive oil (+ more if needed)
• 4 oz prosciutto, sliced
• 10 oz brussels sprouts, thinly sliced
• 1 tbsp lemon juice
• 1 tbsp crushed or minced garlic
• a few pinches salt & pepper
• 8 oz pappardelle pasta
• 1 large egg, whisked
• 1/2 cup grated cheese (parmesan, asiago, your choice!)
• fresh herbs to garnish

Directions

• In a large skillet heat 1 tbsp EVOO over a medium-high flame, then add two slices of prosciutto. Cook until crisp and sizzling (about 5 minutes) turning occasionally with a fork. Once cooked, transfer to cutting board and roughly chop. Next, in the same skillet — don’t clean it! — add another tbsp of EVOO, the brussels sprouts, lemon juice, garlic, and salt & pepper. Sauté over a medium-low flame, stirring as needed. Meanwhile, bring a large pot of salted water to a boil. When ready, cook the pappardelle to al dente, or a bit softer if you prefer. Once cooked, drain the pasta and immediately return it back to the hot pot. Working quickly, add the whisked egg to the pot and stir vigorously until incorporated. Next, add the crisped/chopped prosciutto, sautéed brussels sprouts, and remaining tbsp EVOO, tossing well. At this point, add more EVOO if you find the pasta to be too dry. Plate pasta with the remaining slices of prosciutto folded in. Sprinkle with cheese, garnish with herbs, then eat!