Brussel Sprout Carbonara with Olive Oil Breadcrumbs
This creamy pasta dish is a classic, eggs and parmesan cheese combine to make the perfect sauce. It’s made even better by fresh brussel sprouts and thick-cut bacon. Topped with pan-fried breadcrumbs that are seasoned with paprika. An easy dinner.
prep time: 10 minutes
cook time: 20 minutes
servings: 4
Ingredients:
CARBONARA
1 lb spaghetti (I used whole wheat pasta, you can use what you prefer)
8 strips thick cut bacon - diced
1 lb fresh brussel sprouts - chopped into quarters
3 garlic cloves - minced
1 1/2 cup freshly grated parmesan
3 eggs
1/4 tsp paprika
pinch of red chili pepper flakes
1/4 tsp of salt
ground black pepper
for topping: extra parmesan, extra black pepper
BREAD CRUMBS
2 cups roughly torn bread (I used a leftover french bread loaf, bread that is about to go bad is a great idea to use here!)
4 tbsp olive oil
1/2 tsp paprika
pinch of salt
Directions:
Start by heating your water in a large pot on the stove. Once it has started boiling, add in your spaghetti. Cook until al dente. Before draining, make sure to reserve about 1 cup of the pasta water.
Begin making the sauce right when you put the water on. It’s important that the noodles are still hot when adding in this mixture so the egg cooks properly and it reaches the creaminess you desire. To do this, take your eggs and parmesan and mix them together with a fork in a small bowl until they are completely combined. Stir in a pinch of red chili pepper flakes, as well as some salt and generous amounts of freshly ground pepper. Set aside until the pasta is ready.
Start cooking the diced bacon in a frying pan. Cook until it is just browning on the edges. Remove the bacon. Reserve a tablespoon of bacon grease and leave the rest in the pan.
With the remaining grease, add in your garlic and cook until it starts turning golden. Add in your brussel sprouts and 1/4 tsp of paprika and cook until they just start to become golden brown.
By this time, the noodles should be done and drained. Pour in the sauce and toss. You want to continually stir until the noodles are coated in the egg and cheese mixture. For more silkiness, add the reserved pasta water until it reaches the consistency preferred. Mix in the bacon and brussel sprouts until they are combined as well.
While the pasta cools and the sauce thickens, add the tablespoon of bacon grease and the roughly torn bread to the same pan you cooked the sprouts in. Start stirring and slowly adding olive oil until all the breadcrumbs are coated. Stir in 1/2 tsp of paprika, add in a pinch of salt. Stir until the bread is crispy and a deep brown.
To plate, take your pasta and top with the warm breadcrumbs. You may also add more parmesan cheese or ground pepper to your liking. Enjoy!