Brussels Sprouts Bucatini Carbonara
Brussels Sprout Bucatini Carbonara. A little twist on the classic carbonara dish because it’s springtime and this is the perfect spring dish. Creamy Brussels sprouts, crispy thick-cut bacon, fresh basil leaves for topping, thick bucatini pasta. Guys this seriously takes carbonara to a new level of delicious !!
So I think it’s pretty hard not to love carbonara. It’s one of those simple, easy, and delicious dishes. It’s decadent but not overly decadent. Loaded with crispy thick-cut bacon. Toss in a creamy, cheesy egg mixture. It’s a classic, and it was one of my favorite dishes growing up. I ALWAYS asked for carbonara for my birthday dinner when I was younger and I mean always. It was my go-to all time favorite pasta. And I am a true believer that you need pasta on your birthday.
Now that I’m older, I still love carbonara, don’t get me wrong. But I am all about adding a twist. And why not add my favorite veggie. So, two of my favorites combined into one dish?! I think you can already guess I am in heaven.
I know it’s hard for some people to love Brussels sprouts as much as I do. Personally, I don’t see how people could hate them, but I will admit I am a liiiittle over the top when it comes to veggies. But I am telling you that even the brussels sprout haters out there will LOVE this dish. My dad cannot stand Brussels sprouts yet he could not stop eating when we served this dish.
So long story short…this pasta dish may just convince you to change your perspective on Brussels sprouts. Seriously guys whether you love them or not, you just have to give this recipe a try !!
Ingredients
1/2 pound thick-cut bacon; diced
2 tablespoons butter
12 ounces brussels sprout; halved
1 1/3 cups heavy cream; divided
3 eggs; beaten
salt and pepper
1 pound bucatini
1/3 cup pecorino romano
fresh basil leaves for topping
Directions
Cook the bacon in a large skillet until crispy. Remove bacon and set aside. Add the butter to the skillet. When melted, add brussels sprouts to the skillet cut side down. When golden, flip the sprouts over. Add 1/3 cup cream, salt, and pepper. Cover and cook at a low simmer for 5 - 8 minutes or until sprouts are cooked through. Keep warm.
In a medium saucepan, add 1 cup of cream. Bring to a low boil. Slowly whisk in the eggs until thickened. Season with salt and pepper.
Cook the pasta and drain. Add to the skillet with the brussels sprouts. Add the cream sauce, bacon, and cheese. Toss to combine. Serve topped with fresh basil leaves.
