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
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
½ cup grated Parmesan cheese
1 pound spaghetti
- 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.
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.