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Brussel Sprouts Carbonara


1 pound fresh Brussels sprouts, trimmed, leaves separated, and hearts halved

1/4 Cup cooked bacon finely chopped

½ Teaspoon black pepper

1/4 Teaspoon Himalayan pink salt

1/3 Cup heavy whipping cream

¼ Cup unsalted butter, cut into pieces

⅓ Cup grated Pecorino or Parmesan cheese, plus more for sprinkling

2 Large egg yolks, beaten to blend

2 Tablespoons olive oil, divided


Add 1 Tablespoon of the olive oil to a large skillet, and heat over medium-high heat. Add the brussels sprouts and leaves, and toss to coat, stirring, and cooking until sprouts and leaves are tender and toasty. Remove from the pan, and wipe the pan out before returning it to the burner. Add the remaining oil to the pan over medium heat. Add in the bacon and season with pepper, and immediately add in the heavy whipping cream, scraping up browned bits if possible. Reduce the heat to low, and add the butter, stirring until melted and smooth. Add the Pecorino cheese, and toss. Remove the pan from the heat, and stir in the beaten egg yolks. Add the reserved brussels sprouts, and toss to coat. Sprinkle with more cheese, transfer into a small casserole dish a

nd pop under the broiler for 5 minutes.

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