Pasta with Brussels Sprouts Carbonara

Summary

Ingredients

• 180 g nocchi noodles or e.., small orecchiette
• 350 g Brussels sprouts, fresh
• olive oil
• 3 small onion (s), red
• 2 cloves garlic)
• 1 small chilli pepper (s), red, optional
• 40 g diced ham, smoked
• 2 large egg (s), very fresh!
• 3 tablespoon parmesan, freshly grated
• Salt and pepper, black, freshly ground
• Parmesan for serving
• Parsley, smooth, a few stems

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Instructions

1. Cook the gnocchi pasta or orecchiette in salted water until al dente and drain.
2. Remove the outer leaves from the Brussels sprouts and rinse the florets briefly under water. Hold on to the stalk and cut into slices that are not too thick with a kitchen slicer. Finely dice the onions and garlic. Core the chilli pepper, if desired (it also tastes very good without it) and also finely dice it.
3. Heat olive oil in a pan. Sauté the onion and garlic cubes. Add the chilli and ham cubes and fry a little. Now add the Brussels sprouts and fry for 5 - 10 minutes, depending on their thickness. Season with salt and pepper.
4. Crumble the eggs and stir in 3 tablespoons of parmesan and a little black pepper.
5. Pluck the parsley leaves and cut them into small pieces.
6. Now add the orecchiette or gnocchi pasta to the vegetable and ham mixture and heat briefly, remove from the stove, pour over the egg mixture and mix quickly with 2 large spoons.
7. Serve immediately sprinkled with a little parmesan and parsley.
8. Leaf lettuce tastes best with it.