Strozzapreti Carbonara & Charred Brussels Sprouts

Strozzapreti Carbonara

Pair With

Nº 78

cabernet sauvignon


pepper spice, rich creamy egg


12 minutes 


6 oz. strozzapreti pasta (cooked al dente in salted water)

3 oz. medium pancetta (diced)

¼ brussels sprout leaves

3 oz. cream

2 egg yolks

½ cup parmesan grated

cracked black pepper 

½ cup chicken stock



In a medium sauté pan add the diced pancetta and a pat of butter. On medium heat, render the fat & start to crisp the pancetta. Add the Brussels sprouts and sauté on high heat until caramelized. Add the chicken stock and deglaze. Add a splash of cream and reduce. On the side in a bowl, add the egg yolks to the cream & mix with a fork. Add the pasta to the sauté pan, turn the heat low and add the egg yolk mixture. Reduce on low heat while tossing, be careful not to scramble the egg. Add the parmesan cheese & toss until sauce has thickened and is coating the pasta.

 To plate: finish with an abundance of cracked black pepper.