Brussels Sprouts Carbonara | Skinnytaste

Brussels Sprouts Carbonara –  a 15 minute meal that is delicious!

This dish combines a few of my favorite things – caramelized shredded brussels sprouts, pasta and pancetta in a delicious, creamy sauce that takes about 15 minutes to make.

I made this yesterday for lunch and Karina, my oldest daughter loved it. I didn’t want to use white pasta, but I didn’t think whole wheat pasta would be right here so I used a my favorite gluten-free fusilli from DeLallo which has the same taste as white pasta, with a perfect al dente texture. You can of course use any pasta you wish.

This recipe serves six, but you can easily halve it to serve 3 if you don’t want to make as much. Hope you enjoy! If you make this recipe, take a picture and share on Instagram with a hashtag #skinnytaste for a chance to get a regram!

Brussels Sprouts Carbonara –  a 15 minute meal that is delicious!

Brussels Sprouts Carbonara

Servings: 6 • Size: 1 1/4 cups  •Old Points+: 8 pt • Weight Watcher Points+: 9 pt 

Calories: 365 • Fat: 12 g • Carb: 47 g • Fiber: 8 g • Protein: 17 g • Sugar: 2 g

Sodium: 541 mg  • Cholest: 82 mg


  • 2 large eggs
  • 3/4 cups parmesan cheese
  • 1/4 cup loosely packed basil, chopped
  • 1/4 tsp crushed red pepper flakes (optional)
  • 12 oz fusilli, gluten-free or wheat
  • 3 oz diced pancetta
  • 2 cloves crushed garlic
  • 1/4 cup chopped shallots
  • 10 oz brussels sprouts, shredded
  • kosher salt
  • fresh black pepper, to taste


Whisk eggs, 1/2 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 about 3 minutes, add the garlic and saute another minute. Add the shredded brussels sprouts, and black pepper and saute another 8 -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 1/4 cup of the water to the egg mixture and mix well, slowly add to pasta stirring well, add additional reserved pasta water 1/4 cup at a time as needed, stirring and finish with the remaining 1/4 cup cheese. Serve right away.

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19 August 2015 | 1:25 am – Source:


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