4 servings
Ingredients
1 pound fettucine
2 tablespoons kosher salt
3 tablespoons unsalted butter
1 pint Brussels sprouts
½ cup pecans, coarsely chopped
4 slices prosciutto or Serrano ham
Freshly ground black pepper
White truffle oil, for garnish (optional)
Equipment
Pasta pot
Vegetable steamer
Sauté pan
Preparation
Fill a medium size pot with about 2 inches of water, place a steamer basket over it, cover, and bring to a boil.
Meanwhile, fill a large pot with water, add the salt, and bring to a rolling boil. Add the fettucine and cook until al dente. Drain well. Add one tablespoon of butter and a few turns of black pepper ; mix thoroughly. Set aside and keep warm while preparing the Brussels sprouts.
Clean and halve the Brussels sprouts. Place them in the steamer and steam for 5-8 minutes, uncovered, until crisp-tender.
Heat a sauté pan over medium-high heat and melt the remaining butter. Remove the Brussels sprouts from the steamer and add them to the pan, cut side down. Leave them to caramelize, undisturbed, for 3-4 minutes. Remove with a slotted spoon and add to the pasta.
Toss the pecans and prosciutto in the same pan in the remaining butter for a minute or so, until the pecans start to toast and the prosciutto starts to crsip. Add to the pasta and toss to mix. Serve immediately, drizzled with a little truffle oil, if using.
Variations
To elevate this dish to a level of sophistication beyond store-bought fettucine, use handmade pumpkin pasta.
Recipe by Mark Tafoya
