ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
- 4-5 Brussels sprouts
- Zest of 1 lemon
- 5 ounces orecchiette
- 1 large egg, room temperature
- 1/2 cup mozzarella
- Kosher salt
Set a pot of salted water on to boil. (It should be salty enough that it tastes like the ocean.)
Meanwhile, heat olive oil over medium heat, add Brussels sprouts and a little salt, and sauté until bright green, fragrant and tender, 3-4 minutes. Set aside.
Cook pasta in boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid.
Whisk egg and mozzarella in medium bowl to blend; gradually whisk in a spoonful of pasta cooking liquid. Add pasta to Brussels sprouts in skillet and stir to heat. Remove skillet from heat. First make sure the skillet isn't so hot that it will scramble the eggs, then pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. (Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will scramble.) Add some of remaining pasta cooking liquid to pasta if needed to moisten.