Ingredients

• 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

Directions

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