John Myers
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Spaghetti with Brussels Sprouts and Parmesan Sauce
The perfect spaghetti with brussels sprouts and parmesan sauce recipe with a picture and simple step-by-step instructions.
spaghetti
- 200 g Pasta flour type 00
- 2 Eggs
- 1 pinch Salt
Brussels sprouts Parmesan sauce
- 250 g Cauliflower
- 1 Shallot, finely diced
- 1 younger Garlic, finely chopped
- 100 g Bacon, diced
- 150 ml White wine
- 150 ml Vegetable stock
- 150 ml Cream
- 100 g Parmesan, freshly grated
- Espelette pepper
- Salt
- Black pepper from the mill
- 2 Branches Thyme, the torn leaves
- Oil
spaghetti
- Put the flour together with the salt in a bowl, add the two eggs and knead to form an elastic dough and wrap it in cling film and let it rest for at least an hour at room temperature. Then use the pasta machine to make spaghetti.
- Cook the spaghetti in enough salted water until al dente.
Brussels sprouts Parmesan sauce
- Clean and quarter the Brussels sprouts and then blanch for approx. 4 – 5 minutes in boiling salted water, strain and immediately cool under running cold water to interrupt the cooking process.
- Heat a little oil in a pan and fry the Brussels sprouts quarters while swirling, some roasted aromas can develop. Then add the bacon cubes and fry until they get a little crispy, now add the shallot and garlic and cook for about 2 minutes.
- Now deglaze with the white wine and let it reduce almost completely, then add the vegetable stock and reduce to about half, then add the cream and simmer for another 5 minutes. Now add the Parmesan and let it dissolve and season with salt, pepper and Espelette pepper and add the thyme leaves.
finish
- Strain the spaghetti, catching about a ladle of the pasta water – add the pasta water to the sauce and stir in. Arrange the spaghetti on a pasta plate and pour the sauce over it.
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