Cacio E Pepe Brussels Sprouts

Serves 4


  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons freshly ground pepper
  • crushed red pepper flakes
  • 1 12 ounce bag of shredded brussels sprouts (see note)
  • 2 tablespoons salted butter
  • 1 teaspoon kosher salt
  • 1 1/2 cups grated Parmesan cheese, plus more for serving
  • zest of 1 lemon
  • 1/3 cup toasted hazelnuts or pecans, roughly chopped

  1. In a large skillet over medium heat, cook the olive oil, pepper, and red pepper flakes together until toasted, 30 seconds to 1 minute. Add the Brussels sprouts and cook, without stirring, until they being to soften, about 2 minutes.
  2. Stir in the butter, season with the salt, and cook until the Brussels sprouts just begin to char, about 2 minutes. Remove the skillet from the heat and add the Parmesan, lemon zest, and hazelnuts.
  3. Serve warm, topped with more fresh Parmesan.

Note: you can carefully shave your own Brussels sprouts using a mandoline, but buying them already prepped is a major time-saver.