The other day I noticed some brussels sprouts looking rather lonely in the grocery store and that made me realize that with winter coming to an end they would be disappearing soon. Brussels sprouts have to be one of my favourite winter vegetables and despite the fact that I really had not done much with them this winter I always have plenty of ideas with how to enjoy them including this carbonara pasta. Carbonara pasta is an Italian pasta dish that consists of egg yolk, cheese, bacon and plenty of fresh cracked black pepper and I always enjoy throwing a seasonal vegetable like brussels sprouts in the mix to keep things new and interesting and to make it a bit healthier. Although you could steam the brussels sprouts, I prefer to roast them to bring out their flavour and they go perfectly well with the bacon in the creamy egg yolk and cheese carabonara sauce! On of the great things about this pasta is how quick and easy it is to make, taking only as long as it takes to roast the brussels sprouts to pull together making it a great light meal for a weeknight.
Tip: Save some of the water that the pasta cooked in to add the sauce to make it creamier and to help it cling to the pasta better.
Serve the brussels sprout carbonara pasta with extra grated parmesan or pecorino cheese and plenty of fresh cracked black pepper for garnish!
Roasted Brussels Sprout Carbonara
A winter version of carbonara pasta with roasted brussels sprouts and bacon.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1 pound brussels sprouts, trimmed and quartered
- 1 tablespoon olive oil
- salt and pepper to taste
- 4 slices bacon, cut into 1 inch pieces
- 1/2 pound pasta
- 1 clove garlic, chopped
- 2 egg yolks
- 2 tablespoons heavy cream
- 1/4 cup pecorino romano or parmigiano reggiano (parmesan), grated
- pepper to taste
- 1 tablespoon parsley, chopped
- Toss the brussels sprouts in the olive oil along with the salt and pepper, spread them out in a single layer on a baking sheet and roast in a preheated 425F oven until golden brown, about 15-20 minutes, flipping half way through.
- Meanwhile, bring a pot of water to boil and cook the pasta as directed on package.
- Meanwhile, cook the bacon in a pan, pour off all but a tablespoon of the bacon grease from the pan, turn off the heat and add the garlic.
- Meanwhile, mix the egg yolk, heavy cream and cheese in a bowl.
- Drain the cooked pasta reserving some of the water.
- Mix the pasta, egg yolk mixture and brussels sprouts into the bacon in the pan, adding pasta water as needed and season with pepper to taste.
Note: The heat from the pan, the hot pasta and roasted brussels sprouts is what is 'cooking' the egg yolk in the sauce but you don't want things to be too hot and end up with a scrambled egg yolk sauce.
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