UBS In Person Cooking Class: Pasta w Brussels, Bacon, Cheese (Veg optional)
*Class is In Person* Join our cooking class & learn this comforting, seasonal pasta dish (can be vegetarian or with bacon).
NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.
This event is optional and not firm-mandated.
Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.
Pasta with Brussels Sprouts, Garlic, and Pecorino
Serves 4
12 - 16 oz medium shaped pasta, such as penne
1 pound small Brussels sprouts, trimmed and halved
3 - 4 tbsp olive oil
Kosher salt, freshly ground black pepper, and red pepper flakes
1 shallot, thinly sliced or minced
4 - 6 garlic cloves, thinly sliced or minced
1 tsp chopped fresh rosemary or thyme
3 tbsp dry white wine
1/3 cup chicken or vegetable stock
¼ cup creme fraiche or cream
½ lemon
2 – 3 oz pecorino cheese, freshly grated
3 tbsp toasted and chopped nuts (or toasted breadcrumbs or 1 tbsp toasted sesame seeds)
1. Bring a large pot of salted water to a boil over medium high heat. Add pasta and return to a simmer, stirring occasionally. Cook until pasta is just al dente. Drain pasta, reserving a cup of the pasta cooking water. While cooking Brussels sprouts, toss pasta occasionally to prevent clumping.
2. Toss Brussels sprouts with oil and season with salt. Place a large, deep skillet on the stovetop and lay Brussels sprouts in a single layer, cut sides down. Cover skillet, place over medium-high heat, and cook until sprouts are bright green and cut sides have started to develop color, about 4 minutes. Remove cover and continue to cook until cut sides of sprouts are evenly browned and begin to soften, about 2 minutes longer, lowering heat and moving sprouts as needed. Remove sprouts to a plate and set aside.
3. Return pan to medium head, adding a small amount of oil if pan is dry. Add shallot, garlic, herbs, a couple grinds of black pepper, and pinch of red pepper flakes. Cook until aromatic, stirring constantly, about 30 - 60 seconds. Add wine and scrape brown bits from pan to deglaze. Add stock, creme fraiche, and about two tbsp of pasta water and bring to a gentle simmer, cooking until thickened and saucy.
4. When sauce is thickened, add pasta, brussels sprouts, lemon zest, and a small squeeze of lemon juice. Tossing frequently until warmed through. Turn off heat and stir in pecorino. Tate and adjust to your liking with seasoning, lemon juice, cream, or pasta water as desired. Plate and top with chopped nuts, breadcrumbs, or seeds.
*Class is In Person* Join our cooking class & learn this comforting, seasonal pasta dish (can be vegetarian or with bacon).
NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.
This event is optional and not firm-mandated.
Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.
Pasta with Brussels Sprouts, Garlic, and Pecorino
Serves 4
12 - 16 oz medium shaped pasta, such as penne
1 pound small Brussels sprouts, trimmed and halved
3 - 4 tbsp olive oil
Kosher salt, freshly ground black pepper, and red pepper flakes
1 shallot, thinly sliced or minced
4 - 6 garlic cloves, thinly sliced or minced
1 tsp chopped fresh rosemary or thyme
3 tbsp dry white wine
1/3 cup chicken or vegetable stock
¼ cup creme fraiche or cream
½ lemon
2 – 3 oz pecorino cheese, freshly grated
3 tbsp toasted and chopped nuts (or toasted breadcrumbs or 1 tbsp toasted sesame seeds)
1. Bring a large pot of salted water to a boil over medium high heat. Add pasta and return to a simmer, stirring occasionally. Cook until pasta is just al dente. Drain pasta, reserving a cup of the pasta cooking water. While cooking Brussels sprouts, toss pasta occasionally to prevent clumping.
2. Toss Brussels sprouts with oil and season with salt. Place a large, deep skillet on the stovetop and lay Brussels sprouts in a single layer, cut sides down. Cover skillet, place over medium-high heat, and cook until sprouts are bright green and cut sides have started to develop color, about 4 minutes. Remove cover and continue to cook until cut sides of sprouts are evenly browned and begin to soften, about 2 minutes longer, lowering heat and moving sprouts as needed. Remove sprouts to a plate and set aside.
3. Return pan to medium head, adding a small amount of oil if pan is dry. Add shallot, garlic, herbs, a couple grinds of black pepper, and pinch of red pepper flakes. Cook until aromatic, stirring constantly, about 30 - 60 seconds. Add wine and scrape brown bits from pan to deglaze. Add stock, creme fraiche, and about two tbsp of pasta water and bring to a gentle simmer, cooking until thickened and saucy.
4. When sauce is thickened, add pasta, brussels sprouts, lemon zest, and a small squeeze of lemon juice. Tossing frequently until warmed through. Turn off heat and stir in pecorino. Tate and adjust to your liking with seasoning, lemon juice, cream, or pasta water as desired. Plate and top with chopped nuts, breadcrumbs, or seeds.