Name: Brussels Sprout Carbonara with Fettuccini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 250 gr .5 lb. of fettuccini pasta; 550 gr .2 lb. brussels sprouts; 2 shallots; 2 large garlic; 150 gr oz. bacon into pieces; 2 eggs; 4 servings lots of pepper; 75 gr .5 oz. parmesan cheese; 4 servings salt; 2 tbsp of olive oil

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Brussels Sprout Carbonara with Fettuccini Recipe — Recipes Zone

Method

10 steps · 45 min

01
Sauté Shallots and Garlic
Heat the olive oil in a non-stick pan over medium-high heat. Add the shallots and garlic, then sauté for about 1 minute until fragrant.
02
Cook Sprouts and Pasta
Add the Brussels sprouts to the pan. Cook them until they're browned and have softened slightly, but still retain a little bite — you don't want them mushy.
As the sprouts finish cooking, start the fettuccini. Bring a large pot of heavily salted water to a rolling boil, then add the pasta and cook according to package directions until al dente.
03
Cook the Bacon
Once the sprouts are cooked, push them to the sides of the pan. Add the bacon to the center and cook for a couple of minutes, turning it a few times, until it's crispy.
04
Season Sprouts and Bacon
When the bacon is cooked, mix it through the sprouts. Season with a generous grind of black pepper and a little salt, keeping in mind that the bacon and Parmesan will add their own saltiness.
05
Combine Pasta and Sprouts
Once the pasta is ready, bring both pans close on the stove. Using tongs, quickly transfer the cooked fettuccini directly into the pan with the sprouts and bacon. This dragging motion will naturally carry some starchy pasta water with it, which is crucial for binding the sauce. Aim for about 2 tablespoons of pasta water.
06
Turn Off Heat
Immediately turn off the heat under the pan containing the sprouts and pasta.
07
Add Egg and Parmesan
Add the beaten eggs and Parmesan cheese directly onto the pasta mixture, avoiding the hot base of the pan. Stir through very quickly and continuously; the residual heat will cook the eggs gently and create a creamy sauce.
08
Season and Serve
Check the seasoning and serve immediately. A little extra Parmesan sprinkled over the top is always a good idea.
09
Pasta Tip
This carbonara technique works well with many pasta shapes. However, whole wheat or gluten-free varieties tend to lack the necessary starch to create that signature creamy sauce.
10
Cheese Swap
For a sharper, saltier kick, try swapping Pecorino Romano cheese for the Parmesan.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	549kcal	27%
Fat	17g	24%
Carbohydrate	64g	25%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 0 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Eggs	Contains
Milk

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Brussels Sprout Carbonara with Fettuccini Recipe

About this recipe

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Method

Sauté Shallots and Garlic

Cook Sprouts and Pasta

Cook the Bacon

Season Sprouts and Bacon

Combine Pasta and Sprouts

Turn Off Heat

Add Egg and Parmesan

Season and Serve

Pasta Tip

Cheese Swap

Nutrition

Allergens

Reviews

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