Cacio e Pepe with Brussels Sprouts - What's Gaby Cooking


  • Kosher salt
  • 6 oz. wheat pasta spaghetti
  • 5 ounces shredded Brussels Sprouts
  • 3 tablespoons unsalted butter
  • 1 teaspoon freshly cracked black pepper
  • ¾ cup finely grated Parmesan
  • ¼ cup finely grated Pecorino

Bring a large pot of water to boil. Season with salt and add the pasta and cook, stirring occasionally, until al dente. Reserve 3/4 cup of the pasta cooking water and then drain the rest. Place the pasta aside for a moment. In a large skillet, add the butter and melt over medium heat. Add the shr...

View full recipe at SpringPad


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