Fettuccine With Brussels Sprouts and Pine Nuts

From the kitchen of Carly

Thin-sliced Brussels sprouts go crispy and nutty in butter and oil, then toss with al dente fettuccine and toasted pine nuts. It's simple, elegant, and relies on perfect timing to get those sprouts caramelized just right. Finish with Parmigiano-Reggiano.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13/4 pound Brussels sprouts, trimmed
  • 11/2 pound dried egg fettuccine
  • 12 tablespoons unsalted butter
  • 12 tablespoons extra-virgin olive oil
  • 13 tablespoons pine nuts
  • 1Accompaniment: grated Parmigiano-Reggiano

Instructions

  1. Slice Brussels sprouts in a food processor fitted with slicing disk.

  2. Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.

  3. Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring, until golden, 1 to 2 minutes. Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then sauté over medium-high heat until tender and lightly browned, about 4 minutes.

  4. Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.