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Spaghetti with Brussels Sprouts

5 from 5 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 325 kcal

Ingredients
 

spaghetti

  • 200 g Pasta flour
  • 2 Eggs
  • 0,75 tsp Turmeric
  • 1 pinch Salt
  • Water

Brussels sprouts

  • 300 g Cleaned Brussels sprouts
  • 50 g Bacon, diced
  • 1 Shallot, finely diced
  • 200 ml Brut cider
  • 100 ml Cream
  • Espelette pepper
  • Raw cane sugar
  • Salt
  • Pepper
  • 1 tbsp Chopped leaf parsley
  • Butter

Instructions
 

spaghetti

  • Put the flour together with the salt and the turmeric in a bowl, make a hollow in the middle and beat the eggs into it. Now add a tiny sip of water and mix in a circular motion with a fork.
  • I really add the water here in sips, how much depends on the size of the egg, so I don't give any details about the amount here. Now start kneading with your hands, possibly still adding a sip of water. Knead the dough vigorously.
  • When the dough no longer sticks to your fingers and the bowl, remove it from the bowl and continue to knead vigorously with both hands on the worktop. The dough should be nice and smooth and silky and if you make a dent in it with your finger, it should come back very slowly. Let the dough rest at room temperature for at least 30 minutes.
  • Now roll out the dough thinly with the pasta machine and cut the spaghetti with the spaghetti attachment. Now cook the spaghetti in sufficiently salted water until al dente.

Brussels sprouts

  • Boil the cleaned Brussels sprouts in salted water for 6 minutes, drain and immediately transfer to another container, allow to cool and then cut in half.
  • Leave the bacon in a pan and then add a little butter and the halved Brussels sprouts. Turn the Brussels sprouts to take on a little color and then add the shallot, when it is nice and translucent, deglaze with the cider and reduce to about half.
  • Now add the cream and simmer again for about 5 minutes over low heat. Then season everything with salt, pepper, Espelette pepper and possibly raw cane sugar and then fold in the chopped leaf parsley.

finish

  • Lift the spaghetti out of the water with the pasta tongs, drain a little and then add to the pan with the Brussels sprouts, toss and serve.

Nutrition

Serving: 100gCalories: 325kcalCarbohydrates: 48.7gProtein: 7.4gFat: 11g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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