Brussels Sprouts Carbonara: A Delicious & Healthy Twist on a Classic

Brussels Sprouts Carbonara: Prepare to experience a delightful twist on a classic Italian favorite! Forget everything you think you know about Brussels sprouts because this recipe will convert even the most ardent sprout skeptic. Imagine creamy, decadent carbonara sauce clinging to perfectly cooked pasta, studded with crispy pancetta and, the star of the show, beautifully caramelized Brussels sprouts.

While carbonara traditionally hails from Rome and features ingredients like guanciale, eggs, Pecorino Romano cheese, and black pepper, this innovative take incorporates the often-overlooked Brussels sprout. These little cabbages have been cultivated since the 16th century, gaining popularity in Brussels, Belgium, hence their name. For years, they suffered from a reputation for being bitter and bland, but with the right preparation, they transform into a sweet and nutty delight.

People adore carbonara for its rich, satisfying flavor and its relatively quick preparation time. This Brussels Sprouts Carbonara recipe maintains all the beloved qualities of the original while adding a healthy and flavorful vegetable component. The slight bitterness of the sprouts perfectly complements the richness of the sauce and the saltiness of the pancetta, creating a balanced and unforgettable dish. It’s comfort food elevated, a weeknight winner, and a guaranteed crowd-pleaser. Get ready to fall in love with Brussels sprouts all over again!

this Recipe

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved or quartered (depending on size)
• 4 ounces pancetta, diced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Pecorino Romano cheese, plus more for serving
• 2 large eggs
• 2 large egg yolks
• 1/4 teaspoon freshly ground black pepper, plus more for serving
• Salt to taste (be mindful of the saltiness of the pancetta and cheese)
• 1 pound pasta (spaghetti, bucatini, or rigatoni work well)
• 2 tablespoons olive oil

Preparing the Brussels Sprouts and Pancetta:

1. First, let’s get those Brussels sprouts ready. Wash them thoroughly and trim off the ends. Depending on their size, halve or quarter them. Smaller sprouts can be halved, while larger ones will benefit from being quartered to ensure even cooking.
2. Now, grab your pancetta. Dice it into small, bite-sized pieces. The smaller the pieces, the crispier they’ll get when cooked.
3. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced pancetta and cook until it’s crispy and golden brown, rendering out its fat. This usually takes about 5-7 minutes. Keep an eye on it so it doesn’t burn!
4. Remove the crispy pancetta from the skillet with a slotted spoon and set it aside on a plate lined with paper towels to drain the excess fat. Leave the rendered pancetta fat in the skillet – this is liquid gold and will add tons of flavor to our dish!
5. Add the halved or quartered Brussels sprouts to the skillet with the rendered pancetta fat. Season lightly with salt (remember, the pancetta is already salty) and freshly ground black pepper.
6. Cook the Brussels sprouts, stirring occasionally, until they are tender and slightly caramelized, about 10-15 minutes. You want them to have a nice char on some of the edges for added flavor. If the pan gets too dry, add a tablespoon or two of water to help steam them.
7. Add the minced garlic to the skillet during the last minute of cooking the Brussels sprouts. Cook until fragrant, being careful not to burn it. Burnt garlic is bitter!
8. Once the Brussels sprouts are cooked, remove the skillet from the heat and set it aside.

Cooking the Pasta:

1. While the Brussels sprouts are cooking, bring a large pot of salted water to a rolling boil. The water should be generously salted – think “sea water” salty. This seasons the pasta from the inside out.
2. Add the pasta to the boiling water and cook according to the package directions until al dente. Al dente means “to the tooth” in Italian – the pasta should be firm to the bite, not mushy.
3. Reserve about 1 cup of the pasta water before draining the pasta. This starchy water is crucial for creating a creamy sauce.
4. Drain the pasta in a colander. Don’t rinse it! We want to keep that starchy coating.

Making the Carbonara Sauce:

1. While the pasta is cooking, let’s prepare the carbonara sauce. In a medium bowl, whisk together the heavy cream, grated Pecorino Romano cheese, eggs, and egg yolks until well combined.
2. Season the mixture with 1/4 teaspoon of freshly ground black pepper. You can add a pinch of salt if needed, but taste it first, as the cheese and pancetta are already salty.
3. This is the most important step: Tempering the eggs. This prevents the eggs from scrambling when they come into contact with the hot pasta. Slowly drizzle about 1/2 cup of the hot pasta water into the egg mixture, whisking constantly. This will gradually raise the temperature of the eggs and prevent them from curdling.

Assembling the Brussels Sprouts Carbonara:

1. Add the drained pasta to the skillet with the Brussels sprouts and pancetta.
2. Pour the tempered egg mixture over the pasta and Brussels sprouts.
3. Quickly toss everything together, ensuring that the pasta is evenly coated with the sauce. The residual heat from the pasta and Brussels sprouts will cook the eggs and create a creamy, luscious sauce. If the sauce seems too thick, add a little more of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
4. Continue tossing until the sauce is smooth and creamy, about 1-2 minutes. Be careful not to overcook the sauce, as the eggs can scramble if the heat is too high.
5. Remove the skillet from the heat.

Serving:

1. Serve the Brussels sprouts carbonara immediately.
2. Garnish each serving with extra grated Pecorino Romano cheese and freshly ground black pepper.
3. You can also add a sprinkle of crispy pancetta for extra flavor and texture.
4. Enjoy your delicious and comforting Brussels sprouts carbonara!

Tips and Variations:

• Cheese: While Pecorino Romano is traditional for carbonara, you can also use Parmesan cheese or a combination of both.
• Meat: If you can’t find pancetta, you can substitute it with bacon or guanciale.
• Vegetables: Feel free to add other vegetables to the dish, such as mushrooms, asparagus, or peas.
• Spice: For a little kick, add a pinch of red pepper flakes to the sauce.
• Lemon: A squeeze of fresh lemon juice at the end can brighten up the flavors.
• Make it Vegetarian: Omit the pancetta and use a vegetarian Parmesan cheese substitute to make this dish vegetarian. You can also add smoked paprika to the Brussels sprouts for a smoky flavor.
• Egg Safety: While the hot pasta and Brussels sprouts cook the eggs, it’s important to use fresh, high-quality eggs to minimize the risk of salmonella. If you’re concerned about raw eggs, you can use pasteurized eggs.
• Pasta Shape: While spaghetti, bucatini, and rigatoni are all great choices for carbonara, you can use any pasta shape you prefer. Penne, fusilli, and farfalle would also work well.
• Don’t Overcook the Pasta: It’s crucial to cook the pasta al dente, as it will continue to cook slightly in the sauce. Overcooked pasta will become mushy and ruin the texture of the dish.
• Adjust the Sauce: If the sauce is too thick, add more pasta water. If it’s too thin, add more grated cheese.
• Serve Immediately: Carbonara is best served immediately, as the sauce can thicken as it sits.

Storing Leftovers:

While carbonara is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a little milk or cream to loosen the sauce. Be aware that the sauce may not be as creamy as it was when freshly made.

Why This Recipe Works:

This Brussels sprouts carbonara recipe is a delicious and creative twist on the classic Italian dish. The bitterness of the Brussels sprouts is balanced by the richness of the pancetta, cheese, and eggs, creating a harmonious and flavorful combination. The addition of Brussels sprouts also adds a healthy dose of vitamins and fiber to the dish.

The key to a successful carbonara is to temper the eggs properly and to avoid overcooking the sauce. By following the instructions carefully, you can create a creamy, luscious sauce that perfectly coats the pasta and Brussels sprouts.

This recipe is also versatile and can be easily adapted to your own preferences. Feel free to experiment with different cheeses, meats, and vegetables to create your own unique version of Brussels sprouts carbonara.

Conclusion:

This Brussels Sprouts Carbonara isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! The creamy, decadent sauce, the crispy pancetta, and the slightly bitter, perfectly cooked Brussels sprouts create a symphony of textures and tastes that will leave you craving more. Trust me, even if you’re not the biggest Brussels sprouts fan, this recipe might just convert you. It’s a surprisingly simple dish to prepare, requiring minimal ingredients and effort, yet delivering maximum impact. It’s a guaranteed crowd-pleaser, perfect for a cozy night in or a sophisticated dinner party.

Why is this a must-try? Because it elevates humble Brussels sprouts to gourmet status. It’s a unique twist on a classic carbonara, offering a healthier and more flavorful alternative. The combination of salty, savory, and slightly sweet notes is simply irresistible. Plus, it’s a fantastic way to sneak in some extra veggies without sacrificing flavor. This recipe is a testament to the fact that healthy eating can be incredibly delicious and satisfying.

But the fun doesn’t stop there! Feel free to experiment with variations to make this dish your own. For a vegetarian option, you can easily omit the pancetta and add some sautéed mushrooms or sun-dried tomatoes for an extra layer of umami. If you’re feeling adventurous, try adding a pinch of red pepper flakes for a touch of heat. A squeeze of lemon juice at the end can also brighten up the flavors and add a refreshing zing.

Serving Suggestions: This Brussels Sprouts Carbonara is delicious on its own as a main course, but it also pairs beautifully with a simple side salad or some crusty bread for soaking up all that delicious sauce. For a more substantial meal, you can serve it alongside grilled chicken or fish. It’s also a fantastic dish to bring to potlucks or gatherings, as it’s always a hit with both adults and kids.

Consider topping it with a sprinkle of freshly grated Parmesan cheese and a generous grind of black pepper just before serving. A drizzle of high-quality olive oil can also add a touch of richness and enhance the overall flavor profile. And don’t forget a sprinkle of fresh parsley or chives for a pop of color and freshness.

I’m absolutely confident that you’ll love this recipe as much as I do. It’s a dish that I find myself making again and again, and it never fails to impress. The beauty of this recipe lies in its simplicity and versatility. It’s a blank canvas that you can customize to your liking, adding your own personal touch to create a truly unique and memorable dish.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create some culinary magic! I promise you won’t be disappointed. This Brussels Sprouts Carbonara is a guaranteed winner.

And most importantly, I’d love to hear about your experience! Once you’ve tried the recipe, please share your thoughts and feedback in the comments below. Did you make any variations? What did you think of the flavor combination? I’m always eager to learn from my readers and see how they’ve put their own spin on my recipes. Happy cooking!