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Brussel Sprouts and Pecorino Cheese Pasta

Brussels sprouts, rich eggs, and delicious Pecorino cheese combine to create a quick and delicious pasta sauce. We love this recipe because it can be prepared in the time it takes to boil the water and cook the pasta! This recipe is inspired by traditional pasta carbonara, in which raw eggs are combined with grated cheese and added to hot pasta, effectively "cooking" the eggs for the sauce. As a result, this dish is best served with high-quality eggs. People who are concerned about raw egg consumption may want to avoid them altogether and instead top the pasta with vegetables and cheese. Thinking about trying this recipe? Monica's tent sells brussel sprouts, Costantini has pasta, and many of our vendors sell high-quality eggs! 

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  • 1 tbsp. and ½ tsp. fine sea salt, plus more to taste)
  • 12 oz. pasta (i.e., orecchiette or penne)
  • 8 oz Brussels sprouts
  • 2 tbsp. olive oil or butter
  • 2 cloves garlic, minced
  • ¼ tsp. red chili flakes, or to taste, optional
  • 2 large eggs
  • ½ cup grated Pecorino cheese (or other hard grating cheese, i.e., Parmesan), plus more to taste


  1. Bring a large pot of water to boil over high heat.
  2. Add 1 teaspoon . salt to water, then add pasta. Cook until pasta is tender to bite (start testing 1-2 minutes before guidelines on the box).
  3. While the water comes to a boil, prepare the Brussels sprouts: Trim off and discard any browned or dried ends, and pull off and discard any dried out, browned, or yellowed exterior leaves. Use a kitchen mandoline or sharp knife to cut sprouts into thin slices, lengthwise (some slices will fall apart into shreds, this is supposed to happen.)
  4. While pasta cooks, take a large frying pan over medium-high heat, add olive oil, garlic, and red pepper flakes. When fragrant and sizzling, add Brussels sprouts and 1/2 tsp. salt. Cook until sprouts are soft (~3 minutes); stir occasionally. Reduce heat to low and keep warm; stir occasionally.
  5. In a large bowl, whisk the eggs until well-beaten. Add cheese. Stir to combine. Set aside.
  6. When pasta is done cooking, drain it immediately. Add pasta to egg and cheese mixture. Toss to coat pasta.
  7. Add the Brussels sprouts mixture to the pasta and toss to combine thoroughly. Add more salt, pepper flakes, or cheese to taste.

Source: the Spruce Eats


About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.