Brussels Sprouts in Creamy Carbonara Sauce
A delightful dish that combines earthy brussels sprouts with a rich, creamy carbonara sauce and the savory taste of bacon.
Ingredients
Main Ingredients
- 150 g bacon (chopped, use streaky, not lean)
- 750 g brussels sprouts Trimmed and halved
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic (finely minced)
- 1/2 cup chicken or vegetable stock / broth (low sodium)
- 1 cup cream (heavy/thickened)
- 1/2 cup parmesan (finely grated, best to grate your own)
- 1/2 cup shredded mozzarella (or any other melting cheese)
Instructions
Preparation
- Trim the woody end off the brussels sprouts, halve them, then remove any scraggly and loose outer layers.
Cooking
- Place bacon in a cold non-stick skillet, then turn the stove on to medium-high. Cook for 2 to 3 minutes until golden, then remove with a slotted spoon.
- Discard excess bacon fat, leaving about 2 tablespoons. If you don't have enough, add a little butter or olive oil.
- Add brussels sprouts and cook for 3 minutes, stirring occasionally, until the cut face becomes light golden.
- Stir in garlic, salt, and pepper, and keep sautéing for another minute or until the cut face becomes golden.
- Add chicken stock, lower the heat to medium, and simmer for 4–5 minutes until almost cooked through.
- Add cream and stir; simmer for 2 minutes to reduce.
- Add parmesan and cheese, stirring until melted, then simmer for another minute to let the sauce thicken and the brussels sprouts finish cooking.
- Taste and add more salt if needed.
- Transfer to a serving bowl, sprinkle with the cooked bacon, and serve hot!
Notes
This dish can be served as a side for meats or as a hearty vegetarian main. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.