Baked Fazzoletti with golden onion cream, scamorza, crispy Brussels sprouts, and nutmeg

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Bring a large pot of water to a boil and add about half of the salt.

2. 2

   On a baking tray, toss the Brussels sprouts with 1 tablespoon olive oil, a pinch of salt, and some black pepper. Roast for 18 to 20 minutes at 220°C / 425°F, until golden and crisp at the edges.

3. 3

   Meanwhile, melt the butter with the remaining 1 tablespoon olive oil in a wide skillet over medium heat. Add the onions and cook for 12 to 15 minutes, stirring often, until deeply golden and soft.

4. 4

   Add the garlic and thyme to the skillet and cook for 1 more minute. Pour in the white wine and let it reduce for 2 to 3 minutes.

5. 5

   Add the cream, nutmeg, remaining salt, and black pepper. Simmer gently for 3 to 4 minutes until lightly thickened. Stir in 30 g Parmesan and mix until melted.

6. 6

   Cook the fazzoletti pasta in the boiling water for 2 minutes less than the package directions. Reserve 120 ml / 1/2 cup of the pasta water and drain the pasta.

7. 7

   Toss the pasta with the onion cream, adding the reserved pasta water little by little so the sauce becomes silky and coats the pasta well.

8. 8

   Transfer the pasta to a baking dish. Scatter the scamorza over the top, then add the roasted Brussels sprouts.

9. 9

   In a small bowl, mix the breadcrumbs with the remaining 20 g Parmesan. Sprinkle this mixture over the surface.

10. 10

    Bake for 12 to 15 minutes at 200°C / 400°F, until the cheese is melted and the top is golden. Let rest for 5 minutes before serving.