16ouncesbrussels sproutswashed, outer leaves peeled, and halved
salt and pepper
4tablespoonscrème fraicheor cream
zest of 1 lemon
a handful of parmesan cheeseplus extra for sprinkling
3slices of baconor leftover ham, chopped
1teaspoondried thymeor about 3 sprigs fresh
7ouncesleftover cooked turkey or chicken
4.5ounceslinguine pastaor similar
Pre-heat the oven to 390F/200C.
Toss the brussels with a little oil on a baking tray or roasting dish, then grind over a bit of salt and pepper. Roast for 20 to 25 minutes, or until browned and crispy.
Meanwhile, whisk the egg yolks, crème fraiche (or cream), lemon zest and parmesan together, and set aside.
Cook the pasta according to the packet instructions.
While the pasta is cooking, fry the bacon in a little oil for seven or eight minutes or until lightly crispy, then add the garlic and thyme to the pan and cook for another minute or so.
Add the turkey/chicken to the pan and toss everything together until the chicken/turkey is heated through.
Drain the pasta, reserving some of the cooking water, then quickly return it to the pan (keep it off the heat).
Immediately add the turkey/chicken, brussels and bacon mixture to the pasta, followed by the egg/cream/parmesan mixture. Quickly toss the pasta around with tongs, adding enough of the reserved pasta water to leave you with a creamy, silky sauce. Serve immediately.
It's the heat from the pasta that cooks the eggs in the sauce without scrambling them. So make sure you toss everything together as soon as you've drained the pasta!