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5 from 3 votes

Brussels Sprouts and Bacon Carbonara

This quick and easy Brussels Sprouts and Bacon Carbonara with a silky, cheesy sauce is the perfect way to spruce up your sprouts and get a tasty dinner on the table in 30 minutes.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course, Pasta
Cuisine: pasta
Servings: 2 servings
Calories: 877kcal
Author: Carrie Carvalho

Equipment

  • Frying Pan
  • large pot for cooking pasta

Ingredients

  • 6 rashers streaky bacon cut into ½ inch pieces
  • 200 grams Brussels sprouts sliced into quarters
  • 1 green chilli finely diced
  • 1 shallot or small white onion finely diced
  • 2 cloves garlic finely diced
  • 2 eggs
  • 25 grams grated pecorino or parmesan plus extra for serving
  • freshly ground black pepper at least ¼ tsp - but feel free to add more
  • pinch salt
  • 1 tbsp olive oil
  • 200 grams pasta I love casarecce for this recipe, but your favourite shape will be perfect
  • pinch chilli or red pepper flakes optional, to garnish

Instructions

  • Heat the oil in a frying pan over medium heat and add the bacon pieces. Cook until crispy (about 5 minutes) then remove with a slotted spoon and place on a plate lined with kitchen paper to soak up the grease.
  • Add the shallot and chilli to the pan and cook, stirring occasionally, for 2-3 minutes until the shallot begins to soften.
  • Meanwhile, bring a pot of salted water to the boil and cook your pasta until it's just al-dente (the lower end of the timing guide on the packet - be careful not to overcook).
  • Add the garlic and Brussels sprouts to the pan with the shallot and chilli. Cook for about 8-10 minutes, stirring every 1-2 minutes. Don't stir them too much - you want to allow the sprouts to get a nice crispy char.
  • While the sprouts are cooking, mix the eggs and cheese together in a large bowl with a pinch of salt and a generous crack of black pepper.
  • Add the bacon back into the pan with the sprouts and mix everything together.
  • Drain the pasta or use a spider or skimmer (see notes) to scoop the pasta directly from the cooking water into the bowl with the eggs and mix quickly, making sure the pasta is fully coated. Add a little more of the pasta water if you need to loosen the sauce a little.
  • Add in the bacon and sprouts mix to the pasta and toss everything together. Season to taste, though be careful with the salt.
  • Serve with some extra grated cheese, cracked black pepper and an optional pinch of chilli flakes

Notes

I like to use a spider or skimmer (or a large slotted spoon) to transfer the pasta directly from the cooking water into the sauce. This helps to transfer pretty much the perfect amount of pasta cooking water (aka liquid gold) to help create a silky, smooth and creamy sauce. If you are using a long pasta like spaghetti then tongs work great. 

Nutrition

Calories: 877kcal | Carbohydrates: 90g | Protein: 32g | Fat: 43g | Saturated Fat: 14g | Cholesterol: 252mg | Sodium: 704mg | Potassium: 804mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1065IU | Vitamin C: 90mg | Calcium: 225mg | Iron: 4mg