Ingredients:

  • 12 oz fettuccine pasta
  • 1 lb fresh Brussels sprouts, trimmed and halved
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup unsalted butter
  • 3 cloves garlic, minced
  • 1.5 cups heavy whipping cream
  • 1.5 cups freshly grated Parmesan Reggiano
  • 0.25 tsp ground nutmeg
  • 0.5 cup reserved pasta water

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Place halved Brussels sprouts cut-side down in a skillet with olive oil over medium-high heat. Sear until deep brown and crispy, approximately 5-7 minutes. Toss and cook for 2 more minutes, then remove sprouts from the pan and set aside.
  2. Add fettuccine to the boiling water and cook until al dente. While pasta cooks, melt the butter in the same skillet used for the sprouts over medium heat. Add minced garlic and sauté for 60 seconds until fragrant.
  3. Pour the heavy whipping cream into the skillet. Simmer and reduce the liquid by about one-third until it is thick enough to coat the back of a spoon.
  4. Lower the heat to low. Whisk in the freshly grated Parmesan Reggiano and ground nutmeg until the cheese is completely melted and the sauce is smooth.
  5. Reserve 0.5 cup of starchy pasta water before draining the noodles. Toss the cooked pasta and seared Brussels sprouts into the sauce. Gradually add the reserved pasta water while tossing to create a glossy, stable emulsion. Season with salt and cracked black pepper to taste.