Bacon, Egg and Brussels Carbonara
User Reviews
5
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Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Bacon, Egg and Brussels Carbonara
Description
Bacon, Egg and Brussels Carbonara starts by rendering thick-cut bacon until crisp, producing flavorful fat used to coat the bucatini pasta. Brussels sprouts are coarsely chopped and sautéed in the bacon fat with black pepper and garlic, adding a slightly bitter contrast and a tender bite contrast to the pasta. The egg and Parmesan mixture is beaten smoothly then quickly stirred into the hot pasta off the heat, creating a silky sauce without scrambling the eggs. The result is a warm and creamy pasta dish with smoky bacon, savory cheese, and the freshness and texture of Brussels sprouts.
This pasta works well as a main course for a comforting meal. It highlights rich flavors and creamy textures while offering a vegetable element through Brussels sprouts. The use of bucatini pasta adds a sturdy, slightly chewy bite that holds the sauce well.
The recipe is adapted from a cauliflower carbonara inspiration, emphasizing balancing crispy bacon, flavorful rendered fat, and a well emulsified cheese and egg sauce for creaminess. Careful timing and stirring are key to prevent eggs from scrambling when combined with the hot pasta and fat.
Ingredients
- 12 lices Bacon chopped, thick-cut
- 2 cups Brussels sprouts stems removed and coarsely chopped
- 1/2 teaspoon black pepper freshly cracked
- 4 garlic minced, cloves
- 1/2 pound bucatini pasta
- 3 egg large
- 1 1/2 cups Parmesan Cheese plus extra for topping, freshly grated
- salt if needed, extra, for taste
- black pepper if needed, extra, for taste
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.)
Notes
- Crispy bacon and rendered fat are essential for flavor and coating the pasta effectively.
- Stir the egg and Parmesan mixture quickly into the warm pasta off the heat to prevent scrambling.
- Use freshly cracked black pepper to enhance the dish's depth and aroma.
User Reviews
Overall Rating
5
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