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Heat 1 tablespoon oil in a large skillet over high heat. Working in batches, add Brussels sprout leaves and cook, tossing occasionally, until charred in spots and crisp-tender, about 5 minutes; transfer to a plate and set aside. Wipe out skillet. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain, reserving 1 cup pasta cooking liquid. Meanwhile, heat remaining 1 tablespoon oil in same skillet over medium heat. Add guanciale and cook, stirring often, until slightly crisp, about 4 minutes. Add pepper and cook, stirring, until fragrant, about 30 seconds. Immediately add 1/2 cup pasta cooking liquid to keep pasta from burning; reduce heat to low and gradually add butter, swirling skillet and adding more pasta cooking liquid as needed, until a thick, glossy sauce forms. (Taste as you go and switch to hot water once sauce is adequately seasoned.) Add pasta to skillet and toss to coat. Add Pecorino; toss to combine. Remove from heat; mix in egg yolks. Add reserved Brussels sprout leaves; toss, adding pasta cooking liquid (or hot water) as needed to thin sauce. Serve pasta topped with more Pecorino.
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Carbon steel wok for authentic wok hei and stir-frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Carbon filter produce keeper — absorbs ethylene, extends freshness
Ground New Mexico red — enchilada sauce, carne adovada