Bacon & Brussels Carbonara
What you need:
- 3/4 cup shredded Parmesan cheese, plus more for serving
- 2 eggs
- Salt and pepper
- 8 oz. spaghetti
- 4 slices bacon, chopped
- EVOO
- 1 large shallot
- 12 oz. brussels sprouts, trimmed
- 2 cloves minced garlic
Directions:
- Whisk eggs in bowl and add salt, pepper, and Parmesan. Set aside.
- Slice brussels thinly with a knife, mandolin, or even through a food processor.
- Cook bacon in a large skillet over medium heat until browned and crispy, then remove to a paper towel-lined plate. Leave bacon fat in skillet.
- Add enough EVOO to skillet to bring the amount of fat up to 2 Tbsp.
- Add shallot and brussels. Salt and pepper to taste. Turn up heat to medium-high and cook for 8 to 10 minutes or until brussels are tender and caramelized.
- Add minced garlic and cook for 1 more minute until fragrant.
- Add bacon back to skillet and remove from heat.
- While brussels are cooking, cook pasta in salted water to al dente. Reserve pasta water.
- Transfer cooked pasta to brussels mixture and toss.
- Then add eggs and stir with tongs to coat pasta evently. Add a little pasta water to loosen up and make the sauce smooth while tossing.
- Serve topped with additional Parmesan cheese.
Recipe from Iowa Girl Eats
Posted on Fantastical Sharing of Recipes