Spaghetti with Brussels Sprouts and Whole-Grain Mustard Recipe
Bring a large pot of water to a boil. Add 2 Tbsp. of the salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions.
While the pasta cooks, heat the oil in a 12-inch skillet over medium-high heat. Add the garlic and cook until golden, about 2 minutes. Working in batches of about 2 cups at a time, add the Brussels sprouts leaves and cook until the edges of the leaves are browned. Transfer the leaves to a bowl as they are cooked. Repeat until all the Brussels sprouts are cooked, about 5 minutes. Season with salt and pepper in the bowl.
Wipe out the pan and melt the butter over medium heat. Stir in the mustard, Pecorino Romano, and about ½ cup of pasta water, swirling the pan to emulsify the sauce. Scoop the pasta directly into the skillet along with the Brussels sprouts and toss to coat, adding ¼ cup of pasta water or more (up to 1 cup), as needed to loosen up the sauce.
Plate in bowls and top with a generous amount of black pepper and more Pecorino Romano.
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