Bucatini Pasta with Roasted Brussels Sprouts & Prosciutto
Recipe type: Dinner, Pasta, Entree
Cuisine: Italian
Serves: 4
Thinly sliced Prosciutto is laid over the hot pasta and nearly melts into the sauce. Spring for the imported Prosciutto- you only need a little and it makes the dish!
  • ½# Bucatini Pasta (Fettucine or Linguine would work as well)
  • 1# Brussels Sprouts
  • 2 Egg Yolks
  • 1 c. Freshly Grated Parmesan Cheese
  • ¼# Prosciutto, very thinly sliced and cut in half lengthwise
  • Extra Virgin Olive Oil
  • Black Pepper
  • Salt
  1. Preheat oven to 400°.
  2. Remove a few outer leaves of the Brussels sprouts. Cut the core of the sprouts in half. Toss halved cores with leaves, drizzle lightly with olive oil, and season with salt. Roast about 15 minutes until leaves are crisp and the Brussels sprouts have caramelized.
  3. Meanwhile, cook the Bucatini in boiling water.
  4. In a large, warm bowl, combine roasted Brussels sprouts with cooked Bucatini. Toss with egg yolks, Parmesan, abundant coarsely ground black pepper, and salt(if needed).
  5. Divide between warm pasta bowls and arrange Prosciutto over the top of each dish. Serve with additional cheese, if desired.
Recipe by strawberryplum at http://www.strawberryplum.com/bucatini-pasta-with-brussels-sprouts-prosciutto/