Brussels Sprouts Carbonara Recipe

Brussels Sprouts Carbonara Recipe

How To Make Brussels Sprouts Carbonara

A healthy twist on the Italian classic, this brussels sprouts carbonara also has shallots and garlic cooked with pancetta for added savory flavors.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • 2large eggs
  • ¾cupsparmesan cheese
  • ¼cupbasil,loosely packed, chopped
  • ¼tspred pepper flakes,crushed optional
  • 12ozDelallo fusilli
  • 3ozpancetta,diced
  • 2clovesgarlic,crushed
  • ¼cupshallots,chopped
  • 10ozbrussels sprouts,shredded
  • kosher salt
  • black pepper,fresh to taste


  1. Whisk eggs, ½ cup of the cheese, basil and crushed red pepper if using; set aside.

  2. Bring a large pot of salted water to a boil for the pasta.

  3. In a large deep nonstick skillet, saute pancetta and shallots for about 3 minutes, add the garlic and saute for 1 more minute.

  4. Add the shredded brussels sprouts, and black pepper and saute for another 8 to 10 minutes, until slightly caramelized. Remove from heat.

  5. Meanwhile, cook pasta al dente according to package directions.

  6. Reserve 1 cup of the pasta water just before draining, then drain and add to the skillet and mix well with brussels sprouts.

  7. Slowly, a tablespoon at a time, add ¼ cup of the water to the egg mixture and mix well, slowly add to pasta stirring well, add additional reserved pasta water ¼ cup at a time as needed, stirring and finish with the remaining ¼ cup cheese. Serve right away.


  • Calories: 394.32kcal
  • Fat: 13.05g
  • Saturated Fat: 5.65g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 4.59g
  • Polyunsaturated Fat: 1.75g
  • Carbohydrates: 49.28g
  • Fiber: 3.99g
  • Sugar: 3.46g
  • Protein: 19.83g
  • Cholesterol: 84.00mg
  • Sodium: 389.63mg
  • Calcium: 270.09mg
  • Potassium: 414.69mg
  • Iron: 2.08mg
  • Vitamin A: 87.85µg
  • Vitamin C: 41.20mg
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