Brussels Sprouts à la Carbonara

As seen in Home Made Christmas by Yvette van Boven

Sea salt

2¼ pounds Melissa’s brussels sprouts, cleaned and halved

5 ¼ ounces bacon, diced
2 small cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
Freshly ground black pepper
One small bunch fresh parsley, chopped

Bring a large saucepan of salted water to a boil. Add the brussels sprouts and cook them for 10 minutes. Drain, rinse with cold water, and let stand to drain.

Fry the bacon in the skillet. Add the garlic at the last moment and fry for two minutes. Combine with the brussels sprouts.

Mix the cream and cheese and season with pepper. Set everything aside until ready to serve.

Heat the cream mixture in a skillet. Stir in the brussels sprouts mixture and cook to heat through. Sprinkle with the parsley and serve.

Serves 6 to 8