Orecchiette Carbonara with Charred Brussel Sprouts

I will admit I was a little disappointed in this dish because it had so many things I loved in it, but it was still good! I ate a big bowl and ate the left lovers happily. I just expected more!

½ lb. brussels sprouts, trimmed, cut into 1/4 or leaves separated
12 oz. fresh or dried orecchiette (or other small pasta)

2 oz. pancetta (Italian bacon), finely chopped (about ¼ cup)

½ tsp. coarsely ground black pepper

¼ cup (½ stick) unsalted butter, cut into piece

1 large clove of garlic

⅓ cup grated Pecorino plus more

2 large egg yolks, beaten to blend
Squirt of dijon mustard

2 Tbsp. olive oil, divided

• Heat 1 Tbsp. oil in a large skillet over medium heat. Add the pancetta and cook, stirring often, until slightly crisp, about 4 minutes. Add pepper and cook, stirring, until fragrant, about 30 seconds. Remove from pan. 
• Cook pasta in a large pot of boiling salted water, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
• Heat remaining 1 Tbsp. oil in same skillet over medium heat. Working in batches (or all at once depending on how big your pan is), add brussels sprout leaves (and small pieces) and cook in the oil and pancetta grease. Add a squirt of dijon mustard and toss the brussel sprouts occasionally until charred in spots and crisp-tender, about 5 minutes; transfer to a plate and set aside. 

Add the pancetta back to the pan. Let heat back up.  Add ½ cup pasta cooking liquid to keep; 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.)Add pasta to skillet and toss to coat. Add Pecorino; toss to combine. Remove from heat; mix in egg yolks. Add reserved brussels sprout leaves; toss, adding pasta cooking liquid (or hot water) as needed to thin sauce.

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• Serve pasta topped with more Pecorino.

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