Brussels Sprouts Pasta Carbonara


2 TB + 1/2 tsp kosher salt, divided

16 oz spaghetti or pasta of your choice

1 lb Jersey Fresh Brussels Sprouts, trimmed

2 large eggs + 4 large egg yolks, at room temperature

1 cup Parmesan cheese, grated (plus more for serving)

4 slices thick cut bacon, chopped

salt & pepper, to taste



5m prep time / 25m cook time

1. Thinly slice the Brussels sprouts
2. Bring a pot of water to a boil. Once boiling add the 2 TB of salt. Cook pasta according to instructions until al dente. When pasta is done, remove 2 cups of pasta water and reserve
3. Stir eggs and yolks together in a small bowl. Whisk in cheese. Set aside
4. In a medium frying pan, cook bacon over medium high heat until crispy. Transfer to a paper towel lined plate
5. Add Brussels sprouts to pan with 1/2 tsp salt and sauté until crisp tender. Remove from heat and set aside
6. Drain pasta and return it to the pot. Off the heat, gradually stir in egg and cheese mixture, stirring constantly to cook eggs and coat noodles. Add pasta water as needed to thin
7. Stir in Brussels sprouts, bacon. Season with salt and pepper, to taste
8. Top with more parmesan, if desired

Jersey Fresh Product(s) Used: Brussels Sprouts

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