Brussels Sprouts Carbonara Recipe

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

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

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

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

Meanwhile, cook pasta al dente according to package directions.

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

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.