Begin by heating a large skillet over medium heat. Add 2 tablespoons of extra-virgin olive oil, allowing it to warm up. This will create a luscious base for your sprouts.
Once the oil is shimmering, sprinkle in 1½ teaspoons of freshly ground pepper and a pinch of crushed red pepper flakes. Stir them together for about 30 seconds to 1 minute, letting the spices toast and release their aromatic flavors.
Now, it’s time for the star—add 14 ounces of shredded Brussels sprouts. Don’t stir them just yet; let them cook undisturbed for about 2 minutes, allowing them to soften and begin to caramelize.
After 2 minutes, season the sprouts with 1 teaspoon of kosher salt, then continue to cook for another 2 minutes. You want to see some nice charring on the edges—this adds depth to the flavor.
Remove the skillet from the heat. Now, add 1¼ cups of freshly grated Parmesan cheese and the zest of 1 lemon. The cheese should melt into the warm sprouts, creating a creamy coating.
Finally, fold in ⅓ cup of toasted hazelnuts or pecans. These will add a wonderful crunch and nutty flavor to your dish.
Serve your Cacio e Pepe Brussels Sprouts warm, topped with additional fresh Parmesan, if desired. Enjoy the balance of flavors and textures!
