Curtis Stone's creamy fettuccine with crispy brussels sprouts
Who doesn't love creamy fettuccine? Filled with flavour from crispy brussel sprouts and anchovies, this recipe is a must-try.
Note: + cooling & 15 mins standing time
- 300ml thickened cream
- 2 garlic cloves, thinly sliced
- 2 anchovy fillets
- 100g day-old bread (such as ciabatta), torn into 1cm pieces
- 250g brussels sprouts, leaves separated
- 20g butter, melted
- 375g fettuccine
- 1/3 cup (25g) finely grated parmesan
- 2 Coles Australian Free Range Egg yolks
- 1 lemon, zested, juiced
In a medium saucepan, combine the cream, garlic and anchovies. Bring to the boil over medium heat, stirring occasionally. Set aside for 15 mins to develop the flavours.
Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the bread and half the brussels sprouts on lined tray. Drizzle with butter and season with salt. Toss to coat. Bake, turning occasionally, for 8-10 mins or until the brussels sprouts are lightly browned and the bread is crisp and golden. Set aside to cool slightly.
Meanwhile, in a large saucepan of boiling water, cook the pasta following packet directions or until al dente, adding remaining brussels sprouts for the last 1 min of cooking. Drain the pasta mixture and return to the pan.
Transfer the cream mixture to a blender and blend until smooth. Add the parmesan and blend until smooth. Add egg yolks and blend until smooth. Season. Stir in 2 tsp lemon juice.
Add the cream mixture to the pasta mixture in the pan and toss until combined. Divide the pasta mixture among serving bowls. Top with the bread mixture. Season. Sprinkle with lemon zest to serve.