brussels sprouts carbonara – quick and dirty

Spaghetti Carbonara with Brussels sprouts… funny what will inspire me to create a new dish.

I was at an art exhibit one Friday night, when a woman I know complimented me on my last Brussels sprouts post. She said she had a bugger of a time getting her son to eat ‘anything’ but when she added a bit of pasta to that recipe he loved it.

Boom! I had an idea and here it is…

Brussels Sprout Carbonara
Serves 4

6 ounces guanciale, sliced or bacon. The bacon will add a smokey flavour which isn’t authentic but still tasty!
1 garlic clove, thinly sliced
12 Brussels sprouts, trimmed and thinly sliced
Sea salt, to taste
1 cup whipping cream
4 eggs
½ cup grated Parmesan cheese
1 pound spaghetti

THE STEPS:

  • In a medium skillet, fry bacon and garlic for 2 minutes then add sliced Brussels sprouts and continue cooking until bacon is crispy and golden; remove skillet from heat.
  • Cook the pasta according to package instructions.
  • Drain the pasta and add to skillet.
  • Whisk cream and eggs together then quickly add to skillet toss well
  • Add Parmesan.
  • Serve at once.

THE LOVE: The heat from the pasta cooks the eggs so make sure you toss quickly and thoroughly so the eggs don’t scramble! For clarification, the little clumps you can see in the pasta are bits of Parmesan.

 click here for the printable copy

I really could have stopped and eaten the Brussels sprouts right out of the skillet

but I’m glad I waited!

one year ago: broccolini with garlic, lemon and chilies

two years ago: citrus glazed poppy seed orange muffins

three years ago: bruschetta

Thanks for reading.

  • Wow. This is wonderful…beautifully photographed.

    • Michelle

      Thank you!

  • Mara Mallory

    Michelle, just made this for my family! A big hit!

    • Michelle

      So happy you liked it! Happy Easter.

  • Margaret

    Simple and delicious!! Even my toddler ate it.

    • Michelle

      Now that’s a compliment!