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    Home » Main Dishes » Pasta

    Brussels Sprouts Carbonara

    5 from 5 votes
    Published by Rebecca Eisenberg ⁠— August 20, 2019 (updated August 13, 2021) — 7 Comments

    161 shares
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    This post may contain affiliate links

    This creamy, easy-to-make carbonara with salty bacon bits and lightly charred Brussels sprouts is an entree and side dish all in one.

    Brussels sprouts carbonara is a dish Jimmy and I accidentally came up with on recent trip to the mountains. We knew the area had few restaurants or grocery shops and that we'd probably be cooking in an unfamiliar kitchen without our usual arsenal of kitchen tools. So we planned our meals and grocery list with a few considerations in mind:

    • Bringing as few ingredients as possible
    • Using those ingredients in a few different ways
    • Not having to bring those ingredients home with us
    • Minimal tools and equipment required to prep

    The perfect solution? Carbonara.

    an overhead shot of brussels sprouts carbonara in a white bowl. a fork sticks out of the noodles, resting onn the lower right edge of the bowl.

    Traditional carbonara is a luxurious dish made with lots of eggs, guanciale, and lots and lots of cheese. But our favorite quick carbonara recipe from Cooking Light uses simple ingredients and a splash of milk to help make the sauce creamy (sacrilegious, I know).

    The ingredient list is 90% breakfast foods: eggs, bacon, and milk. All we needed specific to the carbonara was the pasta. And all we needed specific to breakfast was some toast.

    We also had some Brussels sprouts in our fridge that we knew would go bad while we were away, so we brought them with us. Plus, we recently fell in love with Bon Appetit's Stir-Fried Brussels Sprouts, so we knew we'd have an easy side-dish.

    a shallow white bowl of brussels sprouts carbonara. two glasses are visible in the background behind it, along with the edge of another bowl of carbonara.

    The first night, we cooked according to plan and made carbonara with a side of stir-fried Brussels sprouts.

    but on the second night, we got a little lazy, and brussels sprouts carbonara was born

    We cored and separated the leaves of the Brussels sprouts, but then, instead of getting out a second pan to stir-fry them as a side dish, we tossed them in with the bacon fat. Then, when we added the chopped bacon back into the carbonara at the end, we dumped the lightly charred Brussels sprout leaves straight into the carbonara with it.

    A wide shallow white pasta bowl with a spiral mountain of carbonara noodles in the center. brussels sprout leaves and bacon bits garnish the plate. a fork sticks straight up out of the center of the pasta pile.

    As much as I love regular carbonara, I think Brussels sprouts carbonara might be my favorite.

    The slightly bitter, earthy leaves from the Brussels sprouts balance out the saltiness of the bacon and the richness of the sauce. They bring a nice pop of green color to an otherwise beige dish. And, if you time all your steps right, you can make it all in one pot (aside from the pasta pot), which is always a win in my book.

    A close up of the brussels sprout carbonara with a fork sticking out of the noodles.

    coring and peeling brussels sprouts

    Coring and peeling your Brussels sprouts is the most tedious part of this dish. I use a paring knife to trim the bottom of each sprout, separating the leaves from the core, then I push the leaves outward from the bottom with my thumb and peel them off one by one. I keep trimming the base of the sprout shorter to release the leaves until I can't peel and more leaves off.

    • [gif] cutting off the bottom of a brussels sprout
      step 1: trim stem
    • [gif] removing the outer leaves from a brussels sprout
      step 2: remove outer leaves
    • [gif] trimming the bottom of the center of a brussels sprout
      step 3: trim stem again
    • [gif] removing leaves from a very small brussels sprout
      step 4: remove center leaves

    You'll want to make sure you do peel and core the brussels sprouts before you start cooking (or while the bacon is cooking), just so you aren't rushing yourself.

    don't scramble your eggs

    A large glass bowl sits on a grey speckled kitchen counter. The bowl is filled with a bright yellow egg, cheese, milk, and bacon mixture which is being vigorously whisked. A hand dips into frame from the top holding a metal ¼ cup measuring cup, slowly dripping pasta water into the mixture.

    The creaminess of a carbonara sauce comes from the richness of the egg yolks. As Bon Appetit explains:

    The whites of the egg combine with the starch in the pasta water to add viscosity to the sauce while the yolk adds richness and flavor. Because egg yolks are a powerful emulsifier, they also help bind the fat from the pork to the sauce, creating a smooth, velvety texture without any separation.

    "Make Silky Carbonara—Not Scrambled Egg Pasta," Bon Appetit

    As with any recipe that requires adding hot liquid (in this case, pasta water) to an egg base, you have to be careful not to add the hot water too quickly or you'll end up scrambling your eggs. You'll want to whisk your egg mixture constantly while adding the pasta water, and add the pasta water slowly — in a very fine drizzle.

    To hold your mixing bowl in place while both hands are in motion you can either place a folded dish towel under your bowl, or invest in a mixing bowl with a rubber bottom that will stay put as you mix.

    other recipes you might like

    • angel hair pasta with chicken
    • one skillet cacio e pepe rigatoni
    • shaved brussels sprouts salad with warm maple bacon vinaigrette
    • spaghetti and meatballs for days
    • roast chicken with schmaltzy brussels sprouts
    • green spaghetti sauce
    an overhead shot of brussels sprouts carbonara in a white bowl. a fork sticks out of the noodles, resting onn the lower right edge of the bowl.

    brussels sprouts carbonara

    Rebecca Eisenberg
    The slightly bitter, earthy leaves from the charred Brussels sprouts balance out the saltiness of the bacon and the richness of the sauce. Note: Because of the eggs in the sauce, this recipe does not reheat well. Only make as much as you plan to eat!
    5 from 5 votes
    Print Recipe Pin Recipe Save Saved! Email
    Prep Time 30 mins
    Cook Time 30 mins
    Total Time 1 hr
    Course Main Course
    Cuisine Italian
    Servings 4

    Equipment

    • Microplane
    • Sturdy wire whisk
    • Mixing bowl with a rubber bottom

    Ingredients
      

    • 10 oz thick spaghetti (or any pasta shape of your choice)
    • 3 strips thick, center-cut bacon (and/or cubed prosciutto and/or cubed pancetta)
    • 10 brussels sprouts (approx 2 cups brussels sprouts leaves)
    • 1 large egg
    • 2 large egg yolks
    • ¾ cup finely grated parmesan cheese (buy a wedge and grate it yourself!)
    • ⅛ cup milk
    • ¼ cup reserved pasta water
    Prevent your screen from going dark

    Instructions
     

    • Cook bacon in a large skillet over medium heat. Turn bacon a few times while cooking to get it evenly crisp and crunchy.
      Remove bacon from pan and set aside on a paper towel.
    • While bacon is cooking, peel and core the Brussels sprouts, discarding the cores and collecting the leaves in a bowl.
    • Increase skillet to medium-high and stir-fry Brussels sprouts leaves in bacon fat, tossing and stirring them gently until lightly charred and wilted, approximately 3-4 minutes.
      Remove from skillet, place in a small bowl, set aside. Turn off the burner, but leave the skillet on the stove, you’ll need it again later.
    • Bring a large pot of water to a boil over high heat. Cook pasta according to package directions.
    • While pasta cooks, whisk together milk, eggs, salt, pepper, and parmesan cheese in a medium bowl. When the pasta is almost done cooking, scoop ¼ cup of the pasta water from the pot and slowly drizzle it into into the egg mixture, whisking constantly. Take your time here — if you pour the hot water too quickly, your eggs will scramble!
    • When pasta has finished cooking, lift pasta directly from the pot into the egg mixture, stirring and tossing to coat the pasta. Chop bacon into small pieces and stir half of it into the pasta and egg mixture.
    • Return skillet to low heat. Transfer pasta and egg mixture to remaining bacon drippings and cook, stirring constantly, 2-3 minutes, until sauce thickens. Add Brussels sprouts leaves and toss to combine.
    • Distribute pasta evenly between bowls, sprinkle remaining chopped bacon on top. Grate additional parmesan cheese over the top to serve.

    RECIPE NOTES

    • If you don't have a mixing bowl with a rubber bottom, put a folded dish towel under the bowl with the egg mixture in it so you can whisk vigorously while adding the pasta water without your bowl sliding all over the place. 

    YOUR NOTES

    Click here to add your own private notes. Only you can see these.
    Tried this recipe?Leave a comment and let me how it was!
    Pasta
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    Reader Interactions

    Comments

    1. Laura

      July 07, 2021 at 8:56 pm

      5 stars
      Bacon + brussel sprouts is one of the best combos ever. Love this one!

      Reply
    2. Elizabeth

      January 16, 2022 at 3:08 am

      5 stars
      I really liked this blog post! Great read! I visit your blog fairly often and you're always coming up with some
      great stuff. I shared this on my Facebook Page and my friends loved it!
      Keep it up!. 🙂

      Reply
    3. Kalle

      February 07, 2022 at 11:18 pm

      Great recipe! I really liked the technique for peeling back the leaves of the sprouts. Thanks for helping me make my first carbonara!

      Reply
    4. Kailey

      April 07, 2022 at 10:16 pm

      5 stars
      Absolutely delicious! I love how detailed and helpful your recipes are

      Reply
    5. Jenny

      May 08, 2022 at 11:51 pm

      5 stars
      Great recipe!

      Reply
    6. Hailey

      February 06, 2023 at 10:08 pm

      5 stars
      Revisited an old favorite tonight trying to use items I already had on hand. I already had a bag of shaved brussels sprouts so decided to use them up here. I will say this was a very worthy substitute if you don’t have the energy for the cutting and peeling as the recipe called for (although I do find that to be a fun step). Also realized I didn’t have as much pasta as I originally thought and used gnocchi instead. It turned out sooooo good. This review is basically hyping up the adaptability of this recipe as I’ve also made this as written and it’s delicious! Such a good weeknight meal that comes together quickly without dirtying the whole kitchen!

      Reply
      • Rebecca Eisenberg

        February 12, 2023 at 1:50 pm

        So funny last time I made this I decided to just thinly slice the Brussels sprouts instead of coring them and frying them up separately. I didn’t like it quite as much as following the recipe as written but it was absolutely a great shortcut and still very tasty. So glad you gave it a try with the shortcut too! Keep enjoying!

        Reply

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