Easy Cacio e Pepe Brussels Sprouts
This easy recipe transforms Brussels sprouts into a cheesy, peppery delight inspired by the classic Italian dish "Cacio e Pepe." With a quick preparation time, this dish offers a satisfying side or even a light main when paired with creamy polenta or a fried egg.
Equipment
- Large skillet
- Mandoline (optional for shaving sprouts)
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1½ teaspoons freshly ground pepper
- Crushed red pepper flakes to taste
- 1 12-ounce bag shredded Brussels sprouts (or shave your own)
- 2 tablespoons salted butter
- 1 teaspoon kosher salt
- 1½ cups grated Parmesan cheese plus more for serving
- Zest of 1 lemon
- ⅓ cup toasted hazelnuts or pecans roughly chopped
Instructions
- Heat a large skillet over medium heat and add olive oil, freshly ground pepper, and red pepper flakes. Cook until fragrant and toasted, about 30 seconds to 1 minute.
- Add the shredded Brussels sprouts to the skillet and cook without stirring for 2 minutes until they begin to soften.
- Stir in the butter and season with kosher salt. Continue cooking until the Brussels sprouts start to char slightly, about 2 more minutes.
- Remove the skillet from the heat and mix in the grated Parmesan cheese, lemon zest, and toasted nuts.
- Serve immediately, topped with additional Parmesan cheese.
Notes
- Shredded Brussels sprouts are a time-saver, but you can use a mandoline to shave whole sprouts if preferred.
- For a twist, try substituting pecans with almonds or walnuts.
- This dish pairs wonderfully with a fried egg or creamy polenta for a complete meal.
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