Brussels Sprouts Pasta Carbonara
A delightful twist on a classic dish, this Brussels Sprouts Pasta Carbonara combines creamy sauce, earthy Brussels sprouts, and crispy pancetta for a comforting meal perfect for any occasion.
Ingredients
Pasta Ingredients
- 8 oz spaghetti (or your favorite pasta shape)
- 1 cup Brussels sprouts, halved and thinly sliced
Protein
- 4 oz pancetta or bacon, diced or swap with turkey bacon for a healthier option
Sauce Ingredients
- 2 large eggs
- 1 cup grated Parmesan cheese try Pecorino for a sharper flavor
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Olive oil, for drizzling
- Fresh parsley, chopped, for garnish (optional)
Instructions
Preparation
- In a large pot, bring salted water to a boil. Add spaghetti, cooking according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet over medium heat, drizzle a touch of olive oil and add the diced pancetta. Sauté for about 5 minutes until golden and crispy, then remove from skillet and set aside.
- In the same skillet, add the sliced Brussels sprouts and minced garlic. Sauté for 5-7 minutes until they are tender and slightly caramelized.
Create the Sauce
- In a bowl, whisk together the eggs and Parmesan cheese. Slowly stir in ¼ cup of reserved pasta water until combined.
- Add the drained pasta to the skillet with Brussels sprouts, followed by the crispy pancetta. Remove from heat and pour the egg mixture over the pasta, tossing quickly to create a creamy coating.
- Adjust seasoning with salt and freshly ground black pepper to taste. If the sauce is too thick, add more reserved pasta water until you get your desired consistency.
Serving
- Plate the pasta, garnishing with chopped parsley for a fresh finish and extra Parmesan, if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water to preserve creaminess. Feel free to modify with other veggies or herbs based on preference.