Cacio e Pepe Brussel Sprouts

45 minutes


For the Brussel Sprouts:

  • 5 pounds shaved Brussel sprouts
  • 1 pound pancetta
  • ¼ cup EVOO
  • 1 tablespoon Kosher salt
  • 1 teaspoon black pepper

For the Dressing:

  • 2 cups EVOO
  • 1 cup grated Pecorino Romano
  • ¼ cup Lemon Juice
  • 2 heaping tablespoon
  • black pepper


Dice pancetta, sauté on medium high heat until pancetta becomes crisp. Render all fat and reserve to be tossed with Brussel sprouts.

Shave Brussel sprouts and toss with EVOO and rendered fat from pancetta, salt and pepper.

Place on large sheet pan and roast at 400° for 8-10 minutes or until slightly browned.

Combine Pecorino, lemon juice and black pepper in blender or emulsify with emersion blender, slowly add in EVOO.

Toss roasted Brussel sprouts with dressing and half of pancetta. Plate sprouts and garnish with more Pecorino and remainder of pancetta.