Pasta is a subject I take very seriously – probably too seriously. I have very strong opinions on which shape to choose for which sauce and am a complete snob when it comes to certain brands. Sorry Barilla, but you will never darken my door. We all try to eat local as much as possible but I never thought I’d see the day when I wouldn’t need to buy pasta imported from Italy. That was until I discovered Sfoglini Pasta Shop making pasta that ticks all the boxes from flavor to texture.
To launch them on the shop, I thought I’d share one of my favorite new sauces and had fun deciding which of their shapes would best suit it. A wholly inauthentic carbonara with caramelized brussels sprouts, it gives the illusion of healthy eating and the trumpets are perfect for capturing all the deliciousness and hiding the naughty bits in their folds.
Trumpets with Brussels Sprouts and Pancetta
1 lb Trumpet pasta
1 lb brussels sprouts, trimmed and then sliced thinly, lengthwise
2 tablespoons olive oil
1/2 lb pancetta, cubed
3 egg yolks
1 cup heavy cream
1/2 cup freshly grated parmesan cheese, plus additional for garnish
1. Bring a large pot of salted water to the boil and cook the pasta according to the packet.
2. Meanwhile in a large frying pan, heat the oil and fry the pancetta until crispy, about 8-10 minutes. Remove with a slotted spoon to a plate lined with paper towels.
3. Discard all but 2 tablespoons of fat from the frying pan and then add the brussels sprouts and cook on medium heat. You can flatten them with the back of a wooden spoon and leave for a few minutes before turning them all over. You want them to get a nice char.
4. In a bowl, whisk the egg yolks, cream and parmesan.
5. Drain the pasta, retaining a cup of the salted water.
6. Add the drained pasta to the frying pan with the brussels sprouts, return the bacon and then pour in the cream mixture. Mix well and add some of the retained salted water if the sauce is too thick. Top with additional Parmesan and serve immediately.