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Fettuccine with Brussels sprouts, pecorino and garlic

You'll need

400 gm dried fettuccine 60 ml (¼ cup) olive oil 3 garlic cloves, thinly sliced 12 Brussels sprouts, halved, leaves separated To serve: finely grated pecorino and parmesan For drizzling: extra-virgin olive oil


  • 01
  • Cook pasta in boiling salted water until al dente (10-12 minutes). Drain (reserve a little pasta water), return pasta to pan, set aside.
  • 02
  • Meanwhile, heat olive oil in a large frying pan over medium-high heat, add garlic and Brussels sprouts, stir occasionally until starting to turn golden (1-2 minutes). Add reserved pasta water, cook until sprouts are wilted (1-2 minutes). Add to pasta, toss to combine. Season with freshly ground black pepper, top with cheeses, drizzle with extra-virgin olive oil and serve.
This recipe is from the August 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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