Brussels sprout tagliatelle | Lemon-Parmesan pasta

Bring a generous amount of water to a boil in a large pot, then salt it thoroughly with the fine salt once boiling. Wash the Brussels sprouts, trim the outer leaves and stalks, then cut them into halves or quarters of equal size. Slice the garlic thinly, zest the organic lemon, and squeeze its juice.

Add the dry tagliatelle pasta to the boiling water and cook for 2 minutes less than the time indicated on the package until al dente. Before draining, ladle out and set aside 1-2 ladles of starchy cooking water for the sauce.

Heat the extra virgin olive oil and half of the butter in a spacious skillet over medium-high heat. Place the Brussels sprouts cut-side down in the skillet and sear for 4-5 minutes without moving them until they get a deep golden-brown, caramelized crust.