Ready for Fall Recipes?

• 1 bag chopped brussels sprouts (I used the whole bag, but you could easily use less)
• 12 oz. orecchiette pasta
• 1 package pancetta (I got a package already chopped from Trader Joe's)
• 1/2 tsp black pepper
• 1/4 cup of unsalted butter cut into pieces
• 1/3 cup of parmesan cheese
• 2 large egg yolks, beaten to blend
• 2 tablespoons olive oil

1. Heat 1 Tbsp. oil in a large skillet over high heat. Working in batches, add brussels sprout leaves and cook, tossing occasionally, until charred in spots and crisp-tender, about 5 minutes; transfer to a plate and set aside. Wipe out skillet.
2. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain, reserving 1 cup pasta cooking liquid.
3. Meanwhile, heat remaining 1 Tbsp. oil in same skillet over medium heat. Add pancetta and cook, stirring often, until slightly crisp, about 4 minutes. Add pepper and cook, stirring, until fragrant, about 30 seconds. Immediately add ½ cup pasta cooking liquid to keep pepper from burning; reduce heat to low and gradually add butter, swirling skillet and adding more pasta cooking liquid as needed, until a thick, glossy sauce forms. (Taste as you go and switch to hot water once sauce is adequately seasoned.)
4. Add pasta to skillet and toss to coat. Add Pecorino; toss to combine. Remove from heat; mix in egg yolks. Add reserved brussels sprout leaves; toss, adding pasta cooking liquid (or hot water) as needed to thin sauce.
5. Serve pasta topped with more parmesan cheese.

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