Cacio e Pepe with Brussels Sprouts & Fried Egg

This is my version of a simple peasant pantry dish, made even better with some Brussels sprouts (I always like something green in my pasta).

When I have a migraine headache, I feel like eating carbs and sweets.
I usually feel better at the end of the day, and this type of meal satisfies my cravings and makes me feel better.

It sounds odd to put a fried egg on top of the finished dish, but trust me, it works.

And though it's not a traditional cacio e pepe (cheese and pepper) recipe, this is my favorite (especially with the hot pepper flakes thrown in).

By the way, if you don't have Pecorino, then by all means use Parmigiano Reggiano, it's not a real "cacio e pepe" anyway, and the pasta police won't arrest you.

Here's how I make it: (I wrote the recipe is for 2, but I usually make it just for myself)

1/2 lb. spaghetti or tagliatelle

1 lb. Brussels sprouts, trimmed and halved 

2 garlic cloves, minced

2 oz. of Pecorino Romano cheese, grated on a microplane zester

hot pepper flakes

6 turns of black pepper (about a tsp)

2 eggs (one for each bowl)

olive oil for finishing

Start by sauteeing the Brussels sprouts in olive oil with the garlic.  Season with kosher salt.  This should take about 6 minutes.

While you are cooking the sprouts, cook the pasta. 

  In the same pan as I cook the Brussels, I fry my eggs (I am lazy).....(use a nonstick skillet, it makes life easy for recipes like this).  

Make sure your yolks are still runny.

Plate the pasta (I like tagliatelle) in big bowls........Pour the cooked Brussels sprouts with garlic on top of the pasta.......you are working quickly here.

Next, plop a fried egg on top of each bowl and grate the cheese, using a microplane zester (my trick) over everything. 

Season with lots of black pepper and hot pepper flakes.

Take a fork and break the yolk so it runs all over everything.

I drizzle everything with good olive oil.

This is heavenly and will cure whatever ails you.