Orecchiette Carbonara with Charred Brussels Sprouts

Ingredients

• 0.5 pound brussels sprouts separated trimmed
• 2 large egg yolk beaten to blend
• 0.5 teaspoon pepper black
• 0.3 cup guanciale italian finely chopped (salt-cured pork jowl) ( bacon)
• 4 servings kosher salt 
• 2 tablespoons olive oil divided
• 12 ounces orecchiette fresh
• 0.3 cup pecorino cheese grated plus more
• 0.3 cup butter unsalted cut into pieces ()

Equipment

• frying pan
• pot

Directions

1. Heat 1 tablespoon oil in a large skillet over high heat. Working in batches, add Brussels sprout leaves and cook, tossing occasionally,until charred in spots and crisp-tender, about 5 minutes; transfer to a plate and set aside. Wipe out skillet.
2. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta).
3. Drain,reserving 1 cup pasta cooking liquid.
4. Meanwhile, heat remaining 1 tablespoon oil in same skillet over medium heat.
5. Add guanciale and cook, stirring often, until slightly crisp, about 4 minutes.
6. Add pepper and cook, stirring, until fragrant, about 30 seconds. Immediately add 1/2 cup pasta cooking liquid to keep pasta from burning; reduce heat to low and gradually add butter, swirling skillet and adding more pasta cooking liquid as needed, until a thick, glossy sauce forms. (Taste as you go and switch to hot water once sauce is adequately seasoned.)
7. Add pasta to skillet and toss to coat.
8. Add Pecorino; toss to combine.
9. Remove from heat; mix in egg yolks.
10. Add reserved Brussels sprout leaves; toss, adding pasta cooking liquid (or hot water) as needed to thin sauce.
11. Serve pasta topped with more Pecorino.