Cacio E Pepe Brussels Sprouts
1-pound Brussels sprouts, ends trimmed, cut in half or quartered
1 tablespoon olive oil
1 tablespoon butter
freshly cracked black pepper, to taste
kosher salt, to taste
2-3 tablespoons heavy cream
¼ cup Parmesan cheese grated
zest from 1 lemon
Heat the butter and oil in a large sauté pan over medium high heat. Once the butter is foaming, add the Brussels sprouts and cook for 4-5 minutes, stirring occasionally. Season with salt and several cracks from a pepper mill. Add the cheese and caramelize shaking the pan, be careful it doesn’t burn. Add the cream, bring to a boil and remove from the heat. Top with lemon zest and if you want to top with more cheese you can!!