While planning my friend’s Bridal “Meet and Greet” on Pinterest, I came across this easy-to-make pasta recipe from How Sweet It Is Blog, the perfect dish for a rainy night in.
Traditional pasta carbonara is made by coating pasta in a rich and creamy sauce of whole eggs, Parmesan cheese and pork. We elevated this traditional dish, by adding one of my favorite vegetables – Brussels sprouts! The sprouts added a nice rich, sweet and nutty flavor to the pasta.
- 1/2 pound Bucatini (I love the thick noodles, but you can also use spaghetti)
- 6 slices thick Applewood smoked bacon, chopped
- 2 cups Brussels sprouts, trimmed and roughly chopped*
- 4 garlic cloves, minced
- 3 whole eggs
- 1 1/2 cups Parmesan cheese, freshly grated
- Salt and pepper, to taste
- Garnish with extra Parmesan cheese
Fry the bacon in a large skillet over gentle heat until crisp. While bacon is cooking, begin boiling the water for the pasta and cook according to the package directions. Once bacon is crisp, transfer pieces with a slotted spoon to a paper towel lined plate to drain. Remove half of the bacon grease with a large spoon and set aside in a bowl.
Add Brussels sprouts to the same skillet and cook on medium heat for 6-8 minutes. (You want the Brussels sprouts to caramelize a bit, so cook without stirring for at least 4 minutes. Stir and continue cooking for 2-4 minutes). Add the minced garlic to the sprouts and cook for one more minute. Remove sprouts and set aside in bowl.
In a separate bowl, whisk together the whole eggs and gradually add the cheese. Add a small dash of salt and pepper (you can add more later to the cooked pasta).
When the bucatini is cooked, drain pasta (reserve some pasta water, just in case **), add the reserved bacon grease to pot and heat on low. Add cooked pasta back into pot and coat with grease. Remove pot from heat*** and add the egg/cheese mixture, tossing several times until fully coated. Quickly add the bacon, Brussels sprouts and additional pepper / salt if needed. Garnish with additional Parmesan cheese.