Carbonara with Brussels Sprouts

brussels-sprouts-carbonaraIngredients:

3 oz pancetta, chopped
2 T olive oil
1/2 sweet onion, thinly sliced
4 large garlic cloves, minced
10 oz Brussels sprouts, shaved
1 lb thin spaghetti
2 ladles salted pasta water (reserve a third for use as needed)
1 cup parmigiana reggiano, grated
4 eggs, beaten
1 t oregano
Ground black pepper

Garnish: grated Parmesan

Spoon Mage™ Note:

Many stores sell those lovely pre-shaved Brussels sprouts. As long as the package is fresh, it is just fine to use those. If you prefer, slice your sprouts as thinly as you can with a very sharp knife – do not cut yourself, ok?

Directions:

In a large deep skillet set over medium heat, sauté the pancetta in the olive oil for four minutes.

Add the onions and sauté for four more minutes.

Add the garlic and sauté for two minutes

Add the shaved sprouts and saute with the pancetta and onions for 5 minutes.

Meanwhile, bring salted water for the spaghetti to a boil, cook per package directions.brussels-sprouts-pancetta

About halfway through cooking time, scoop two ladles of pasta water into the skillet with the sprouts, cover. The sprouts will steam to a nice finish while the pasta cooks.

Combine parmigiana reggiano, eggs, oregano and about 1/4 teaspoon of ground black pepper in a small bowl. Whisk well.

When the pasta is done to al dente, drain it and return the noodles to the pot.

Pour in the sprout mixture and toss to combine.

Quickly pour in the egg mixture, tossing and stirring quickly. A little speed here helps turn the eggs into a luscious sauce. If the eggs sit, you may end up with scrambled eggs. Tasty, but not as pretty.

Should the mixture look a little dry, add a little bit of the reserved pasta water, but you should be just fine, with each strand generously coated with sauce.

Serve with a lovely green salad and perhaps a nice cold Frascati.

2 thoughts on “Carbonara with Brussels Sprouts

    • TheSpoonMage

      thank you! This has become a family favorite. Because I can’t make this without a lot of “test tasting” as the sprouts simmer, I even serve the sprouts without pasta as as side dish. I think I only made minor tweaks to that and should probably put that up for folks. I dare a non-sprout eater to dislike it!

      Like

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