Brussels Sprouts Carbonara
Brussels sprouts carbonara twists up the traditional Italian pasta dish with shredded sprouts.
Ingredients
- 25-30 fresh brussels sprouts shredded
- 8 ounces applewood smoked bacon chopped
- 8 ounces dried fettuccine noodles
- 3 egg yolks
- 1 egg large
- 2 ounces grated Parmesan cheese
- 1 tsp coarse ground black pepper
- salt to taste
Instructions
- Set a large saucepan filled with water over high heat. Bring to a boil and add the fettuccine noodles to cook to al dente, leaving a bit of a bite to them.8 ounces dried fettuccine noodles
- In a small bowl, beat the egg yolks and white together until well combined. Add the grated cheese and mix completely. Set aside.3 egg yolks, 2 ounces grated Parmesan cheese, 1 egg
- While the noodles cook, in a large saute pan, add the bacon and cook down until crispy. Drain all but 2 TB fat from the pan.8 ounces applewood smoked bacon
- To the bacon, add the shredded brussels sprouts and cook until wilted, about 5 minutes. Remove from the pan and set aside. Put the pan back on the stove.25-30 fresh brussels sprouts
- Drain the cooked noodles, reserving approximately 1 cup of pasta water. Add 1/2 cup of pasta water to the pan. Bring to a boil, about 2 minutes. Add the cooked noodles to the pan. Turn off the heat.
- To the bowl of eggs and cheese, add 1/3 cup of the hot pasta water, stirring vigorously to ensure the eggs do not scramble. Pour the egg mixture over the hot pasta. Toss thoroughly to cook the eggs. Add a little extra pasta water if desired to give it as creamy a consistency as you prefer.
- Add the brussels sprout/bacon mixture and toss with the pasta and add the pepper and any salt to taste. Serve immediately.1 tsp coarse ground black pepper, salt