Brussels Sprouts in Creamy Carbonara Sauce - with bacon!
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5.0
36 reviews
Excellent
Brussels Sprouts in Creamy Carbonara Sauce - with bacon!
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Recipe video above. This is like Brussels Sprouts cooked gratin-style, except easier and faster because it's all made in one skillet on the stove! The idea with this recipe is to get a load of flavour into the brussels sprouts by firstly sautéing in bacon fat and garlic, then simmering in a creamy carbonara-esque sauce to finish cooking them through.I love how the brussels sprouts acts like a sponge for the sauce, so that when you bite into them the creamy sauce squirts out into your mouth!
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Ingredients
- 150g/ 5oz bacon , chopped (use streaky, not lean)
- 750g/1 1/2 lb Brussels sprouts (Note 1)
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 garlic cloves , finely minced
- 1/2 cup chicken or vegetable stock / broth , low sodium (Note 2)
- 1 cup cream , heavy/thickened (Note 3)
- 1/2 cup parmesan , finely grated (best to grate your own)
- 1/2 cup shredded mozzarella or any other melting cheese
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Instructions
- Prepare brussels sprouts: Trim the woody end off, halve, then remove scraggly and loose outer layers.
- Cook bacon: Place bacon in cold non stick skillet, then turn the stove on medium high (Note 4). Cook bacon for 2 to 3 minutes until golden, then remove with a slotted spoon.
- Reserve some fat: Discard excess bacon fat, leaving behind 2 tablespoons (or so). If you're short, add a dab of butter or olive oil.
- Sauté brussels: Add brussels sprouts and cook for 3 minutes, stirring every now and then, until the cut face becomes light golden.
- Add garlic, salt and pepper, then keep sautéing for another 1 minute or until the cut face become golden.
- Braise in stock: Add chicken stock then lower heat to medium and simmer for 4 - 5 minutes, stirring every now and then to encourage even cooking, until the brussels are almost cooked through (check with a knife). Don't let them cook through completely - we will be simmering a little more.
- Add cream and stir. Simmer for 2 minutes to reduce.
- Add parmesan and cheese. Stir until melted, then simmer for a further 1 minute to to let the sauce thicken more and for the brussels sprouts to finish cooking through. (Note 5 on sauce thickness)
- Check for salt: Taste and add more salt if needed (I usually find it doesn't need any more.)
- Sprinkle with bacon: Transfer to serving bowl, sprinkle with cooked bacon and serve hot!
Notes
- Brussels sprouts - look for small ones about 3cm / 1.2" wide with nice tight leaves, not loose and raggedy. Don't worry if they aren't perfectly round - nature isn't perfect! More important to look for tight leaves.
- Trim - see video. Cut off woody end then discard any scruffy or loose outer leaves (don't want too many loose leaves floating around, they will get overly soft).
- Chicken stock/broth - make sure it's low sodium otherwise the dish might end up too salty. If you only have full-salt, skip the salt and just add a pinch at the end if it's needed.
- Lower fat alternatives - evaporated milk or light cream. If sauce is too thin for your taste at the end, then dissolve 1 teaspoon cornflour/cornstarch in 2 tsp water and stir that in.
- Bacon into cold pan - bacon fat renders out better (ie. melts) if you start with a cold pan because the fat starts to melt as the skillet heats up. This means you don't need any extra fat to cook the bacon. By contrast, if you use a preheated skillet, you will need a bit of fat so the bacon doesn't stick when you first add it. If you do it will still release; it just works better starting with cold pan.
- Sauce thickness - it gets thicker once it cools a bit. I like the sauce to be syrupy so it doesn't stick to the brussels too thickly. I find if it does it's a bit too rich for my taste, especially because the Brussels sprouts absorb the sauce. But if you want the sauce to coat thoroughly and cling, just simmer the cream sauce for another 1 - 2 minutes.
- Make ahead - while the beans version keeps very well the next day, I personally think this one is best consumed fresh because the brussels sprouts have a tendency to get a little soggy when left overnight. Though some people declare they love it that way because it soaks up the sauce even more! But texture questions aside, the flavour is still very, very good the next day.
- Not suitable for freezing.
- Nutrition per serving, assuming 6 servings and no bacon fat is discarded. If you use turkey bacon and low fat cream, it reduces the calories per serving.
Nutrition Information
Show Details
Calories
356cal
(18%)
Carbohydrates
10g
(3%)
Protein
18g
(36%)
Fat
28g
(43%)
Saturated Fat
15g
(75%)
Cholesterol
92mg
(31%)
Sodium
760mg
(32%)
Potassium
512mg
(15%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
1349IU
(27%)
Vitamin C
71mg
(79%)
Calcium
211mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6as a side
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356cal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 18g | 36% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 92mg | 31% |
| Sodium | 760mg | 32% |
| Potassium | 512mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1349IU | 27% |
| Vitamin C | 71mg | 79% |
| Calcium | 211mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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