Bacon, Egg and Brussels Carbonara

Name: Bacon, Egg and Brussels Carbonara
Total time: 35 min
Yield: 4 serving
Ingredients: 12 slices thick-cut bacon; 2 cups brussels sprouts; 1/2 teaspoon freshly cracked black pepper; 4 garlic cloves; 1/2 pound Bucatini; 3 large eggs; 1 1/2 cups freshly grated Parmesan cheese; extra salt + pepper for taste

User Reviews

5.0

42 reviews

Excellent

Total Time
35 mins
Servings
4
Course
Main Course
Cuisine
Italian

Bacon, Egg and Brussels Carbonara

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

12 slices thick-cut bacon, chopped
2 cups brussels sprouts, stems removed and coarsely chopped
1/2 teaspoon freshly cracked black pepper
4 garlic cloves, minced
1/2 pound Bucatini
3 large eggs
1 1/2 cups freshly grated Parmesan cheese, plus extra for topping
extra salt + pepper for taste, if needed

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Instructions

Heat a large skillet over medium heat and add the bacon. Cook until totally crispy and the fat is rendered. While the bacon is cooking, boil the water for the bucatini and cook it.
Remove the bacon from the skillet with a slotted spoon and place it on a paper towel to drain the grease. Use a large spoon to take out half of the bacon grease, placing it in a bowl to use later. Add the brussels sprouts to the skillet with the pepper and stir to coat. Cook for 6 to 8 minutes, stirring occasionally. Stir in the garlic and cook for another minute. Remove the brussels and place them in a bowl off to the side.
Whisk together the eggs and grated parmesan, try to smooth out all the lumps.
Add the reserved bacon fat back to the skillet, heating over low heat. Add the bucatini to the skillet and toss it well in the bacon fat – you want it to be throughly coated. Remove the skillet from the heat. Pour in the egg/parmesan mixture and stir quickly and constantly to create a creamy sauce, tossing for 3 to 4 minutes or so. Toss in the cooked bacon and brussels. Top with extra cheese. Taste and season additionally if you’d like. Serve immediately!
(Note: I rarely use salt in the recipe because the bacon is so salty. Use your tastes to determine if your dish needs it, since all bacon is different.)