Penne with brussels sprout carbonara and roasted hazelnuts

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a medium sauce pot of generously salted water to a boil for the penne rigate.

Step 2

Peel and coarsely chop enough shallots to measure ¼ cup (½ cup).

Step 3

Trim the ends from the Brussels sprouts; thinly slice the sprouts.

Step 4

Set aside half the Parmesan for garnish.

Step 5

Working over 2 small bowls, crack 1 egg at a time and separate the white and yolk, carefully dropping the white into 1 bowl and the yolk into the other bowl. Save the whites for another use.(Separate all 4 eggs.) Lightly beat the egg yolks with a fork until blended. Stir in half the Parmesan.

Step 6

Using the bottom of a bowl or cup, lightly crush the hazelnuts for garnish.

Step 7

To the pot of boiling water, add the penne rigate and cook until just tender, 10 to 12 minutes. Drain, reserving ½ cup (¾ cup) pasta cooking water. Return the penne to the pot; toss with 1 to 2 teaspoons oil to keep the noodles from sticking. While the penne is cooking, sauté the vegetables.

Step 8

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the Brussels sprouts and dried herb blend and cook, stirring occasionally, until the sprouts are lightly browned and tender, 3 to 4 minutes. Stir in the peas and cook until heated through, 1 to 2 minutes. Add the penne and ¼ cup (⅓ cup) of the reserved pasta cooking water and cook, stirring, until piping hot, 1 to 2 minutes.

Step 9

Remove from the heat, immediately add the egg yolks, and toss to coat. If dry, add the remaining pasta cooking water 1 tablespoon at a time to loosen the sauce. Season to taste with salt and pepper.

Step 10

Transfer the penne rigate and sauce to individual bowls. Sprinkle with the hazelnuts and remaining Parmesan and serve.