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:

1. Whisk eggs in bowl and add salt, pepper, and Parmesan. Set aside.
2. Slice brussels thinly with a knife, mandolin, or even through a food processor.
3. 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.
4. Add enough EVOO to skillet to bring the amount of fat up to 2 Tbsp.
5. 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.
6. Add minced garlic and cook for 1 more minute until fragrant.
7. Add bacon back to skillet and remove from heat.
8. While brussels are cooking, cook pasta in salted water to al dente. Reserve pasta water.
9. Transfer cooked pasta to brussels mixture and toss.
10. 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.
11. Serve topped with additional Parmesan cheese.

Recipe from Iowa Girl Eats

Posted on Fantastical Sharing of Recipes