Joe Wicks Feel Good Food by Joe Wicks

Author:Joe Wicks
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2023-01-30T00:00:00+00:00

SERVES 4

1 lb brussels sprouts, halved

1 tbsp light olive oil

5.5 oz pancetta cubes

10.5 oz wholemeal spaghetti

4 egg yolks

2 oz Parmesan cheese, finely grated

salt and freshly ground black pepper

1 Preheat the oven to 430°F / 390°F fan.

2 Toss the sprouts with the oil on a large baking tray. Sprinkle the pancetta cubes over the sprouts. Roast for 20–25 minutes until the pancetta is crisp and the sprouts are golden.

3 Meanwhile, bring a large pot of salted water to a boil, add the spaghetti, and cook according to the packet instructions.

4 As the spaghetti is boiling, place the egg yolks into a large bowl along with the Parmesan and a few grindings of black pepper. Stir together.

5 Use tongs to transfer the cooked spaghetti straight from the pot to the bowl with the eggy cheese mixture and quickly toss together, loosening with a splash of pasta water from the pot as needed. The hot pasta will cook the egg yolks and melt the cheese to make a creamy sauce.

6 Divide the pasta between plates and top with the roasted sprouts and pancetta.

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