Prepare to revolutionize your pasta night with a dish that's about to become your new obsession! This Brussels Sprouts Eggs Bucatini isn't just another recipe - it's a symphony of flavors that transforms humble ingredients into a restaurant-worthy masterpiece. Imagine perfectly caramelized Brussels sprouts, silky bucatini pasta, and luxuriously runny eggs coming together in one skillet, creating a meal that's simultaneously rustic and elegant. Whether you're looking to impress dinner guests or treat yourself to a gourmet weeknight dinner, this recipe promises to elevate your cooking game and tantalize your taste buds like never before.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces bucatini pasta
- 1 pound Brussels sprouts, trimmed and halved
- 4 large eggs
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a rolling boil. The water should taste like sea water to properly season the pasta.
- While the water heats, trim the Brussels sprouts by removing any tough outer leaves and slice them in half lengthwise to ensure even cooking and maximum caramelization.
- Heat olive oil in a large skillet over medium-high heat. Add the halved Brussels sprouts, cut-side down, and cook without moving for 4-5 minutes until they develop a golden-brown caramelized surface.
- Sprinkle red pepper flakes over the Brussels sprouts and gently toss to distribute the heat. Season with salt and freshly ground black pepper.
- Add bucatini to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes. Reserve 1 cup of pasta water before draining.
- Create four small wells in the Brussels sprouts and crack an egg into each space. Cook until the egg whites are set but the yolks remain runny, about 3-4 minutes.
- Transfer the cooked bucatini directly into the skillet with Brussels sprouts and eggs. Toss gently to combine, using reserved pasta water to create a light, silky sauce.
- Plate the pasta, ensuring each serving has a Brussels sprout-topped egg. Generously grate fresh Parmesan cheese over the top.
- Serve immediately while hot, allowing the creamy egg yolk to mix with the pasta when cut, creating a rich, luxurious sauce.
Tips
- Salt is Your Secret Weapon: Make sure your pasta water is well-salted - it should taste like the sea. This is your only chance to season the pasta from within.
- Caramelization is Key: When cooking Brussels sprouts, resist the urge to stir! Let them sit cut-side down to achieve that beautiful golden-brown color and develop deep, nutty flavors.
- Egg Perfection: For the most luxurious eggs, cook them slowly and gently. The goal is set whites with gloriously runny yolks that will create a natural, creamy sauce when mixed with the pasta.
- Pasta Water Magic: Always reserve some pasta cooking water. Its starchy goodness helps create a silky, clingy sauce that perfectly coats your bucatini.
- Fresh is Best: Use freshly grated Parmesan cheese for maximum flavor. Pre-grated cheese simply can't compare to the real deal.
- Serve Immediately: This dish is best enjoyed hot, straight from the skillet, when the egg yolks are still warm and runny.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 20g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 220mg
