This creamy Brussels Sprouts Pasta Carbonara is made with bacon and shredded Brussels sprouts. It only takes 15 minutes of prep work and makes a satisfying weeknight dinner!
1 tablespoon coarse kosher salt
8 ounces dry spaghetti, linguine or fettuccine, whole wheat if desired
½ pound Brussels sprouts, trimmed
1 large egg + 2 large egg yolks, both room temperature
½ cup freshly grated Parmesan cheese
2 slices center-cut bacon, chopped (look for Certified Humane)
Freshly groun pepper, to taste
- Bring one gallon of water to a boil in a large pot over high heat. Once water comes to a boil, add salt and cook pasta according to package instructions to al dente.
- Meanwhile, thinly slice the Brussels sprouts. You should have about 3 to 4 cups.
- Stir egg and yolks together in a small bowl. Once fully mixed, whisk in the cheese. Set aside.
- Set a medium heavy skillet over medium-high heat and cook bacon, stirring often, until browned and crispy, about 5 minutes. Adjust heat as needed to prevent burning. Use a slotted spoon to transfer cooked bacon to a plate covered with clean paper towels.
- Add Brussels sprouts to the skillet and sauté in the bacon fat until crisp tender, scraping the bottom to release any browned bits (fond) stuck to the bottom, 3 to 4 minutes. Remove the skillet from heat and set aside.
- When the pasta is done, carefully remove 1 cup of pasta water. Drain pasta and return it to the pot. Off the heat, gradually stir in egg-cheese mixture, stirring constantly with tongs to cook eggs and coat noodles. Add pasta water as needed to thin.
- Stir in the Brussels sprouts, bacon and pepper. Serve hot.
Cooking Tips For The Best Results
For best results read the recipe through before cooking. It goes really fast, so it is best to have a clear idea of the steps before you start.
If you tend to forget to reserve pasta liquid, set your measuring cup into the colander, that way when you go to drain the pasta, you will see the measuring cup and be reminded that you need to scoop out the cooking liquid.
The pasta (and cooking liquid) should be piping hot when the egg mixture is added in because the heat of the pasta is what cooks the egg.
The pasta may not need all of the liquid, but it will set up quickly as it sits.
- Serving Size: 1 1/2 cup
- Calories: 329
- Sugar: 3 g
- Fat: 9 g
- Saturated Fat: 4 g
- Carbohydrates: 48 g
- Fiber: 8 g
- Protein: 17 g