Brussels Sprouts Carbonara
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
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.
- 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)
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.
Serving: 11/4 cups , Calories: 365kcal, Carbohydrates: 47g, Protein: 17g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 82mg, Sodium: 541mg, Fiber: 8g, Sugar: 2g
Blue Smart Points: 10
Green Smart Points: 11
Purple Smart Points: 4
Points +: 9