Brussel Sprout Carbonara With Fettuccini Recipe

Name: Brussel Sprout Carbonara With Fettuccini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9/16 pound fettuccini pasta dry weight of good quality; 1 3/16 pounds brussel sprouts cleaned and chopped quite finely, but not too small.; 2 shallots chopped finely; 2 garlic x large cloves of, chopped finely; 5 1/4 ounces smoked bacon chopped into small pieces; 2 eggs beaten just enough to bring them together, then set them aside; freshly ground black pepper Lots of; 3/4 cup grated Parmesan cheese finely; salt to taste; 2 olive oil x tbsp of

Servings: persons

1
Heat the oil in a non-stick pan. When it reaches a medium high heat, add the shallots and garlic and saute for a minute.
2
Add the sprouts, cook until they are browned and become a little softer ( not too soft though, you don't want them to be mushy, but to retain a little bite). You can probably get going with cooking the pasta when the sprouts are nearly finished. Just follow the instructions on the packet for timings. The best way to cook pasta is to put it into a pan with plenty of boiling water and a good helping of salt.
3
When the sprouts are cooked, move them to the outside area of the pan and add the bacon to the centre, allowing it to cook for a couple of minutes, turning a couple of times.
4
When the bacon is cooked, mix it through the sprouts and give a good grind of black pepper and a little salt. Careful with salt as the bacon and the parmesan will also add a salty flavour.
5
When the pasta is ready, bring your two pans close together on the stove. Then, with tongs, grab the pasta and drag is swiftly into the pan with the sprouts. By doing this you take in some of the pasta water. This water helps bind and create your sauce. You don't need much, in this case probably about 2 tablespoons worth. This dragging technique should ensure that you have enough.
6
Turn the heat off under your sprouts and pasta. Add the egg (not directly on to the base of the pan but onto the pasta mixture) add the parmesan. Stir through quite quickly, this will create a creamy style sauce.
7
Check for seasoning, and serve immediately with some extra parmesan sprinkled over the top if you wish.

1107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 9/16 pound fettuccini pasta dry weight of good quality, 1 3/16 pounds brussel sprouts cleaned and chopped quite finely, but not too small., 2 shallots chopped finely, 2 garlic x large cloves of, chopped finely, and more.

Yes, Brussel Sprout Carbonara With Fettuccini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brussel Sprout Carbonara With Fettuccini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions