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Brussels Sprouts and pancetta are a classic combination, but usually something reserved for the Christmas table. Well, it’s January now, and there are still some excellent sprouts about so I’m instead reclaiming them to make this creamy, satisfying bowlful of Brussels Sprout Carbonara.
Ready in about 15 minutes (depending on which pasta you use, more on that below!) you’re combining soft, caramelised shredded sprouts cooked in the fat from crispy, salty pancetta pieces (or guanciale if you’re a traditionalise, but as you’re here entertaining the idea of adding sprouts to your carbonara I assume you’re not!) with a salty, rich, creamy carbonara sauce – a dish perfect for weeknights!
Northern Pasta Co. Rigatoni
Just before Christmas the team at Northern Pasta Co. sent me a couple of bags of their pasta to try. As cheap supermarket pasta does not taste as good as the, well, good stuff and has little to know nutritional value, I’ve tried a few spelt pastas that claim to be ‘sustainable’, ‘British grown’ and to ‘support regenerative farming’ and to be honest they’ve all been pretty crap in comparison to the good imported Italian stuff. But, from the first bowlful (tossed with my Easy Sausage Ragu, if you’re interested) I’ve been a fan of this pasta: it’s hearty, toothsome, cooks in the time it says it is going to, and is just as delicious as you want a bowl of pasta to be.
Frequently Asked Questions
I don’t have any pancetta around or any guanciale… can I just use regular bacon to make this Brussels Sprout Carbonara?
Of course you can, and it will still taste delicious — you might just need to add a splash more oil to cook the sprouts as you might not get as much fat rendering out of bacon as you would the other cured pork products. And of course, get the best bacon you can afford as most supermarket bacon is plumped up with water — that won’t make a good base for your sprouts when that gets into the sauce!
And what about parmesan, can I use that instead of the pecorino?
Yes, they’re interchangeable in this recipe but go grate it yourself: sometimes extra ingredients are added to pre-grated cheese to stop it sticking in the tub / bag which might stop your carbonara from coming together properly.
This easy Brussels Sprout Carbonara is ready in approximately 15 minutes (depending on your preferred brand of pasta) and is rich, creamy, hearty, and perfect for winter!
Ingredients
Scale
200g spelt rigatoni (or another short tube pasta shape)
sea salt
1 tsp olive oil, divided
80g diced pancetta or guanciale
150g shredded brussels sprouts
1 whole egg
2 egg yolks
50g grated pecorino, plus extra for serving
freshly cracked black pepper
Instructions
Cook the pasta in a pan of boiling, salted water as per the packets instructions. Spelt pasta should be done around the 12 minute mark. Drain and reserve a little cooking water.
Meanwhile, place 1/2 tsp of the oil in a large, non-stick frying pan or skillet, and add the pancetta. Place over a medium high heat and cook until the fat has rendered out and the pancetta has started to crisp.
Add the sprouts and cook until soft and slightly caramalised.
Once you’ve got both the pasta and the sprouts going, in the bottom of a large bowl whisk together the egg, yolks, cheese and a very generous amount of pepper with the additional 1/2 tsp of oil until smooth.
Once the pasta and the sprouts are ready, remove the latter from the heat and toss the drained pasta with the cheese and egg mixture until it is coated. Add the sprouts, and continue to stir (I find a large metal spoon works best for this) until the sauce has become thick and glossy; add a little of the reserved pasta water if you need to loosen the sauce a little.
Serve immediately in warm bowls with a sprinkling of additional cheese.
Notes
Add 5 minutes to the cooking time for wheat vs. spelt pasta.
I'm a food writer, professional recipe developer and cookbook author living in the English Countryside. I love creating easy, accessable recipes filled with vibrant world flavours that are manageable on busy weeknights. Simple and delicious dinners, from my kitchen to yours!
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