Roasted Brussels Sprout Carbonara from Closet Cooking

A winter version of carbonara pasta with roasted brussels sprouts and bacon.

Servings: 2

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
  • 1 pound brussels sprouts, trimmed and quartered
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 4 slices bacon, cut into 1 inch pieces
  • 1/2 pound pasta
  • 1 clove garlic, chopped
  • 2 egg yolks
  • 2 tablespoons heavy cream
  • 1/4 cup pecorino romano or parmigiano reggiano (parmesan), grated
  • pepper to taste
  • 1 tablespoon parsley, chopped
  1. Toss the brussels sprouts in the olive oil along with the salt and pepper, spread them out in a single layer on a baking sheet and roast in a preheated 425F oven until golden brown, about 15-20 minutes, flipping half way through.
  2. Meanwhile, bring a pot of water to boil and cook the pasta as directed on package.
  3. Meanwhile, cook the bacon in a pan, pour off all but a tablespoon of the bacon grease from the pan, turn off the heat and add the garlic.
  4. Meanwhile, mix the egg yolk, heavy cream and cheese in a bowl.
  5. Drain the cooked pasta reserving some of the water.
  6. Mix the pasta, egg yolk mixture and brussels sprouts into the bacon in the pan, adding pasta water as needed and season with pepper to taste.