There is something surprising on the menu today, namely a pasta with Brussels sprouts. It’s a somewhat unusual combination, but Hugo is going to make it a party again. To make it completely festive, there is also a dessert, with stewed pears.
Pasta with Brussels sprouts, bacon and cheese
Main course 4 persons
Preparation about 30 minutes
- 3 slices of (stale) bread
- 3 garlic cloves
- neutral olive oil
- salt and pepper
- 500 gr. sprouts
- 400 gr. spaghetti
- 100 gr. breakfast bacon
- 3 sprigs of thyme
- 4 egg yolks
- 100 gr. Parmesan cheese
Stewed pears with vanilla and chocolate ice cream
Dessert 4 persons
Preparation about 30 minutes
- 2-3 ripe handles Doyenne du Commice
- 500ml. White wine
- 150 gr. sugar
- 1 orange
- 1 vanillestok
- 4 scoops of chocolate ice cream
Pasta carbonara with a twist
Step 1: bring a pan of water to the boil.
Step 2: Cut the bread into pieces and grind in a food chopper into breadcrumbs. Peel and crush 1 garlic clove.
Step 3: Toast the breadcrumbs and the garlic clove in a good dash of oil over a low heat. Shake regularly, season with salt and pepper. Bake until the breadcrumbs are nicely crispy.
Step 4: clean the sprouts, remove the ends and cut them lengthwise into slices.
Tip: Cutting the sprouts into slices makes them cook faster. The longer you cook or bake a sprout, the more bitter it becomes.
Step 5: Cook the pasta in the salted boiling water according to the package directions.
Step 6: cut the bacon into pieces and fry in a dry frying pan.
Step 7: Peel and finely chop the remaining garlic and add to the pan with the sprouts.
Tip: Do not grate or crush the garlic. This causes the garlic to burn and get a bitter taste or become tasteless.
Step 8: Rise and sprinkle in the thyme leaves. Season with a little pepper and fry until the sprouts are al dente.
Step 9: Drain the pasta and add, with a few tablespoons of the cooking water, to the Brussels sprouts and bacon. Turn off the heat and mix everything together.
Step 10: grate three quarters of the cheese on top. Add the egg yolks and beat them.
Step 11: Spoon the pasta onto the plates and finish with the crispy breadcrumbs and extra cheese, if desired.
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Pears with vanilla
Step 1: peel and halve the pears. Remove the core and cut the halves into 3 or 4 parts.
Tip: Hugo uses pears for this recipe. You can also use stewed pears, but that takes more time and they are a bit harder.
Step 2: In a saucepan, bring the wine with the sugar and a piece of orange zest to the boil.
Step 3: scrape the vanilla from the pod and add to the pan.
Tip: Do not throw away the remains of the vanilla pod. By adding it to a pot of sugar you can easily make your own vanilla sugar.
Step 4: turn the heat to low and place the pears in the wine. Poach for 20 minutes (just about to boil).
Step 5: Scoop the pears into ramekins and top with a scoop of ice cream.