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Pasta Carbonara with Charred Brussels Sprouts

Whole-grain pasta, charred Brussels sprouts and crispy bacon smothered in a lightened-up carbonara sauce offer a warm, satisfying and healthy dinner.

Nathan Lambrecht
Makes: 6 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners

Ingredients

  • 2 large eggs
  • ¾ cup grated Parmesan cheese, divided
  • 8 ounces whole-wheat spaghetti
  • 2 tablespoons olive oil
  • 8 ounces Brussels sprouts, trimmed and leaves separated
  • 5 thick slices uncured bacon, diced
  • 3 cloves garlic, minced
  • 1 teaspoon coarse salt, optional
  • ½ teaspoon black pepper

Instructions

  1. In a small bowl, whisk together the eggs and ½ cup of the Parmesan cheese. Set aside.
  2. Bring a large pot of water to a boil and cook the spaghetti until al dente, about 8 minutes. Drain and reserve ½ cup of the pasta water.
  3. While the pasta is cooking, pour the oil into a large skillet and cook over high heat until sizzling. Add the Brussels sprouts and stir-fry for 5 minutes, or until the leaves are lightly charred. Remove the Brussels sprouts from the skillet and set aside.
  4. In the same skillet, reduce the heat to medium and cook the bacon until browned and crispy, about 6 to 8 minutes; do not drain the pan. Stir in the garlic and cook about 1 minute more. Reduce the heat to low.
  5. Working quickly, stir in the cooked spaghetti and egg mixture and gently toss to combine; season with salt (if using) and pepper. Add the reserved pasta water, 1 tablespoon at a time, until you reach a desired sauce consistency.
  6. Fold the charred Brussels sprouts into the spaghetti mixture and serve immediately with a sprinkle of Parmesan cheese.

Nutrition Information

Serving size: 1 cup|Calories: 305|Sugar: 2g|Sodium: 308mg|Fat: 13g|Saturated fat: 4g|Carbohydrates: 36g|Fiber: 5g|Protein: 14g|Cholesterol: 76mg|

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