Dinner
Brussel Sprout Carbonara
A simple Italian classic sure to make any pasta lover happy. We recommend pairing it with your garlic bread and favorite wine. A light white wine will cut through the creaminess without overtaking the amazing cheesy flavors.
Yields 8 Servings
Prep + Chill Time
10 min
Cook Time
45 min
Total Time
55 min
A hearty but flavorful creamy pasta that will fill any belly
Ingredients
- 1 pound brussels sprouts, halved
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh thyme, chopped
- 6-8 thick-cut bacon slices, chopped
- 3 Rosemary Farm eggs, at room temperature, beaten
- cup Parmesan cheese, freshly grated
- 1 clove garlic, grated
- 1 pound dry spaghetti
- 2 tablespoons salted butter, at room temperature
- Salt & pepper, to taste
Instructions
- Preheat the oven to 425 degrees°F.
- On a rimmed baking sheet, toss together the brussel sprouts, olive oil, thyme, and salt & pepper. Lay the brussel sprouts flat side down on the baking sheet. Sprinkle the bacon around the sprouts. Roast the brussel sprouts until deeply browned and the bacon crisp, 20 to 25 minutes.
- Meanwhile, whisk together the eggs, parmesan, garlic, and salt & pepper in a bowl.
- Bring a large pot of salted water to a boil. Boil the pasta until al dente. Before draining, scoop out about 1 cup pasta water, then drain.
- Bring the heat down to medium-low and add the hot pasta back to the pot. Add the egg cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water, until it reaches a creamy consistency. Add the butter and gently toss to combine. Season with salt and pepper.
- Divide the pasta among plates and top with parmesan, brussels sprouts, and bacon. Drizzle a bit of extra-virgin olive oil over top.
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