Collegiate Times

Brian Cromer Recipe of the Week Noodles

Straying away from the staples of traditional pasta recipes, this dish does not have a decadent cream or tomato sauce. Pecorino cheese and salami make this a hearty meal that is different from the usual spaghetti. Parmesan or Manchego are great substitutes for the pecorino.

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients:

8 ounces spaghetti

3 ounces salami

3 ounces Pecorino cheese

12 Brussels sprouts

1 cup pasta water

3 cloves garlic

2 tablespoons olive oil

1 tablespoon unsalted butter

1 squeezed lemon

Directions:

1. Split the sprouts in half, then thinly slice them radially. Break apart the pieces into small ribbons. Dice the garlic and grate the salami on a box grater or microplane. Note: freezing the salami prior to grating makes the process easier.

2. Boil the spaghetti in heavily salted water until it is al dente. Reserve one cup of the starchy water from cooking the pasta.

3. In a saucepan over medium-to-low heat, saute the garlic until it is translucent. Add the salami and Brussels sprout ribbons and cook them until they are softened (for about six minutes).

4. Add the cooked pasta, butter, lemon juice and pasta water. Toss the mixture until it forms a light sauce coating the spaghetti. Season it with a pinch of salt and black pepper and top it with the cheese before serving. 

A version of this article appeared in the Feb 6 issue of the Collegiate Times.