Brussels Sprouts Cacio E Pepe Recipe

Time30m

Serves4

prosciutto, percorino, lemon-black pepper vinaigrette

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Ingredients

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1
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and cut them in half. Rinse under cold water and set aside.
2
Cook the Brussels Sprouts
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the Brussels sprouts cut-side down and cook for about 5-7 minutes, until golden brown. Stir occasionally to cook evenly.
3
Add Prosciutto
Once the Brussels sprouts are browned, add the prosciutto to the skillet. Cook for an additional 3-4 minutes until the prosciutto is crispy.
4
Make the Vinaigrette
In a small bowl, whisk together the lemon juice, remaining olive oil, black pepper, and salt to taste.
5
Combine and Serve
Remove the skillet from heat. Drizzle the lemon-black pepper vinaigrette over the Brussels sprouts and prosciutto. Toss to combine. Sprinkle with grated Pecorino Romano cheese before serving.