Pasta Carbonara with Charred Brussels Sprouts
Whole-grain pasta, charred Brussels sprouts and crispy bacon smothered in a lightened-up carbonara sauce offer a warm, satisfying and healthy dinner.
Nathan Lambrecht
Makes: 6 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Ingredients
- 2 large eggs
- ¾ cup grated Parmesan cheese, divided
- 8 ounces whole-wheat spaghetti
- 2 tablespoons olive oil
- 8 ounces Brussels sprouts, trimmed and leaves separated
- 5 thick slices uncured bacon, diced
- 3 cloves garlic, minced
- 1 teaspoon coarse salt, optional
- ½ teaspoon black pepper
Instructions
- In a small bowl, whisk together the eggs and ½ cup of the Parmesan cheese. Set aside.
- Bring a large pot of water to a boil and cook the spaghetti until al dente, about 8 minutes. Drain and reserve ½ cup of the pasta water.
- While the pasta is cooking, pour the oil into a large skillet and cook over high heat until sizzling. Add the Brussels sprouts and stir-fry for 5 minutes, or until the leaves are lightly charred. Remove the Brussels sprouts from the skillet and set aside.
- In the same skillet, reduce the heat to medium and cook the bacon until browned and crispy, about 6 to 8 minutes; do not drain the pan. Stir in the garlic and cook about 1 minute more. Reduce the heat to low.
- Working quickly, stir in the cooked spaghetti and egg mixture and gently toss to combine; season with salt (if using) and pepper. Add the reserved pasta water, 1 tablespoon at a time, until you reach a desired sauce consistency.
- Fold the charred Brussels sprouts into the spaghetti mixture and serve immediately with a sprinkle of Parmesan cheese.
Nutrition Information
Serving size: 1 cup|Calories: 305|Sugar: 2g|Sodium: 308mg|Fat: 13g|Saturated fat: 4g|Carbohydrates: 36g|Fiber: 5g|Protein: 14g|Cholesterol: 76mg|