- 1 pound spaghetti
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- Sea salt
- Freshly cracked black pepper
- 4 tablespoons unsalted butter
- Really good Parm
Bring a large pot of salted water to the boil, and cook the spaghetti until al dente. Be sure to reserve 2 cups of pasta water before draining.
While the pasta cooks, slice the Brussels sprouts by feeding them through a food processor fitted with a slicing attachment (mine came with a thick and a thin side—I used the thick side).
Heat a wide nonstick skillet over medium-high heat. Add the olive oil. Add the Brussels sprouts, and season with salt and pepper. Sauté over medium heat for 4 to 5 minutes, until the sprouts are just tender. Set aside.
Make sure you reserve your pasta water, then drain the spaghetti. Put the pasta pot back on medium heat, and let any excess water evaporate. Add the butter, and cook until the butter stops foaming and the butter solids turn a nutty hazelnut brown. Take the pan off the heat, and add 1 cup of pasta water. Add the spaghetti and the Brussels sprouts. Toss. Add more water to moisten if needed. Season with salt and pepper one last time, and serve with fresh grated Parm on the side.print this recipe