i have a brussels sprouts addiction. and i’m feeding it.
i made this originally with leftovers from the brussels sprouts hash to make something different the next day. i tossed the leftover brussels sprouts & onion with pasta and the egg/parmesan mixture (see below). that is a quicker way to do it with leftovers, but this recipe is also quick & easy.
this is a play on my traditional carbonara pasta.
brussels sprouts carbonara
- 1 bag of brussels sprouts, trimmed and sliced thin
- 1/2 onion, diced
- 4 slices of bacon
- 1 Tbsp. butter
- 2 Tbsp. milk or cream
- 1 clove garlic, minced
- salt & pepper
- 1/2 c. parmesan
- 1 egg
- 1 egg yolk
- thin spaghetti
in a large skillet, cook bacon on medium heat until crispy. remove the bacon & tranfer to paper towel to drain. to the bacon fat, add the onions & cook until translucent, about 5 minutes. add garlic, cook for 1 – 2 minutes.
add milk, butter, and paprika to the skillet. stir to incorporate with bacon fat. when simmering, add brussels sprouts. sauté on medium heat for 10 minutes, until the liquid is evaporated. add bacon back to the skillet and cook for an additional 5 minutes. season with salt & pepper. keep on low heat and allow the brussels sprouts to brown lightly.
meanwhile, in a medium pot, bring salted water to a boil. add pasta and cook according to package directions. drain.
in a small bowl, add the egg, egg yolk, and parmesan. beat until incorporated.
add the egg/parmesan mixture to the pasta. mix until evenly distributed. stir in the brussels sprouts mix. serve immediately & sprinkle with parmesan.