Brussels Sprouts Carbonara

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This Brussels Sprouts Carbonara recipe combines a few of my favorite things – caramelized shredded brussels sprouts, pasta, and pancetta in a creamy sauce that cooks in about 15 minutes.

Brussels Sprouts Carbonara – This dish combines a few of my favorite things, caramelized shredded brussels sprouts, pasta and pancetta in a delicious, creamy sauce that takes about 15 minutes to make.Brussels Sprouts Carbonara

This Brussels Sprouts Carbonara is a twist on the classic but with extra veggies. The shallot, garlic, and brussels sprouts are sautéed with the pancetta. Then, the egg, cheese, and pasta water are slowly added to make a creamy carbonara sauce. If you’d like to try my take on traditional carbonara, check out my Spaghetti Carbonara with a poached egg. And for more of my favorite super quick pasta dishes, try my Spaghetti with Sautéed Chicken and Grape Tomatoes and Pasta with Roasted Broccoli with Garlic and Oil.

This Brussels Sprouts Carbonara was a hit in my house. It is so simple to make and tastes great! You can finely slice the sprouts or buy them pre-shredded or use the slicing disk on your food processor to save time. This carbonara recipe cooks quickly, so it’s perfect for a busy weeknight.

Are brussels sprouts good for you?

Yes, brussels sprouts are good for you. I. love cooking with them because they not only taste delicious but also have tons of health benefits. Brussels sprouts are low in carbs and calories but high in fiber, which means they will keep you full longer. They are also rich in antioxidants, vitamins K and C, and folate. 

Brussels Sprouts Carbonara Variations & Tips:

  • Swap the fusilli for orecchiette, rotini, or penne.
  • Use gluten-free pasta instead of regular.
  • Sub bacon for pancetta.
  • Add grilled chicken for some extra protein.
  • To make a vegetarian carbonara, omit the pancetta and sauté the vegetables in one tablespoon of olive oil.
  • Swap the brussels sprouts for chopped asparagus.
  • Buy pre-shredded brussels sprouts to save time. Or use the slicing disk on your food processor to quickly shave the sprouts.
  • Top the carbonara with crushed red pepper for some extra spice.
  • This recipe serves six, but you can easily halve it to serve three if you don’t want to make as much.

How To Make Brussels Sprouts Carbonara

Brussels Sprouts Carbonara – This dish combines a few of my favorite things, caramelized shredded brussels sprouts, pasta and pancetta in a delicious, creamy sauce that takes about 15 minutes to make.

Brussels Sprouts Carbonara – This dish combines a few of my favorite things, caramelized shredded brussels sprouts, pasta and pancetta in a delicious, creamy sauce that takes about 15 minutes to make.

Brussels Sprouts Carbonara – This dish combines a few of my favorite things, caramelized shredded brussels sprouts, pasta and pancetta in a delicious, creamy sauce that takes about 15 minutes to make.

Brussels Sprouts Carbonara – This dish combines a few of my favorite things, caramelized shredded brussels sprouts, pasta and pancetta in a delicious, creamy sauce that takes about 15 minutes to make.

More Quick and Easy Simple Pasta Recipes:

Brussels Sprouts Carbonara – This dish combines a few of my favorite things, caramelized shredded brussels sprouts, pasta and pancetta in a delicious, creamy sauce that takes about 15 minutes to make.
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5 from 6 votes
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Brussels Sprouts Carbonara

365 Cals 17 Protein 47 Carbs 12 Fats
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 6 servings
COURSE: Dinner
CUISINE: American
Brussels Sprouts Carbonara – This dish combines a few of my favorite things, caramelized shredded brussels sprouts, pasta and pancetta in a delicious, creamy sauce that takes about 15 minutes to make.

Ingredients

  • 2 large eggs
  • 3/4 cups parmesan cheese
  • 1/4 cup loosely packed basil, chopped
  • 1/4 tsp crushed red pepper flakes, optional
  • 12 oz Delallo fusilli, gluten-free or wheat
  • 3 oz diced pancetta
  • 2 cloves crushed garlic
  • 1/4 cup chopped shallots
  • 10 oz brussels sprouts, shredded
  • kosher salt
  • fresh black pepper, to taste

Instructions

  • Whisk eggs, 1/2 cup of the cheese, basil and crushed red pepper if using; set aside.
  • Bring a large pot of salted water to a boil for the pasta.
  • In a large deep nonstick skillet, saute pancetta and shallots about 3 minutes, add the garlic and saute another minute.
  • Add the shredded brussels sprouts, and black pepper and saute another 8 -10 minutes, until slightly caramelized. Remove from heat.
  • Meanwhile cook pasta al dente according to package directions.
  • Reserve 1 cup of the pasta water just before draining, then drain and add to the skillet and mix well with brussels sprouts.
  • Slowly, a tablespoon at a time, add 1/4 cup of the water to the egg mixture and mix well, slowly add to pasta stirring well, add additional reserved pasta water 1/4 cup at a time as needed, stirring and finish with the remaining 1/4 cup cheese. Serve right away.

Video

Nutrition

Serving: 11/4 cups  , Calories: 365kcal, Carbohydrates: 47g, Protein: 17g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 82mg, Sodium: 541mg, Fiber: 8g, Sugar: 2g
WW Points Plus: 9
Keywords: brussel sprout pasta, Brussels Sprouts Carbonara, creamy healthy pasta, creamy pasta, healthy carbonara

Brussels Sprouts Carbonara – This dish combines a few of my favorite things, caramelized shredded brussels sprouts, pasta and pancetta in a delicious, creamy sauce that takes about 15 minutes to make.

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66 comments

  1. I followed this recipe exactly (except I used regular fusilli instead of gluten-free/wheat) and it was so delicious, my bf couldn’t stop eating it and was excited for leftovers the next day when he usually isn’t. I have made many a carbonara but tempering the egg mixture w/ the pasta water was new and made for a great sauce.

  2. Would broccoli slaw work? My grocer is constantly out of shaved Brussels and I need the time hack! 

  3. Cabbage would be s good substitute for the brussels sprouts. They both come from the Brassica family of vegetables.
    The sprouts even look like baby heads of cabbage!

  4. Very easy. Delicious! Will make again for sure. 

  5. Very easy quick and delicious! 

  6. This was very good.  I modified a bit in cooking for a vegetarian, and using what I had on hand (Asparagus instead of sprouts).  Super easy, and going in the rotation.  Very flexible recipe!

  7. I absolutely love this recipe but now I’m pregnant and can’t consume raw egg. Do you think it’ll be fine if I just omit the egg altogether? Is there an alternative? I know that’s a silly question since this is carbonara but I’d love to still make this! Thanks!

  8. I made this last week and I am making it again for company tonight. It is so simple and easy to make but taste great! I recommend you add the crushed red peppers!