Brussels sprout pasta carbonara

Step 1/5

• 200 g fettuccine
• 150 g Brussels sprouts
• salt

• cutting board
• knife
• large pot

Bring large pot of salted water to a boil. Add pasta and cook for approx. 8 min., or until al dente, according to package instructions. Meanwhile, clean and peel outside leaves from Brussels sprouts, then halve.

Step 2/5

• sieve

Drain pasta and transfer cooking water back into pot. Add Brussels sprouts and blanch for 3 – 5 min.

Step 3/5

• paper towel

Drain Brussels sprouts, reserve some cooking water, and set aside. Pat Brussels sprouts dry.

Step 4/5

• 15 g butter
• ½ tbsp honey
• salt
• pepper

• frying pan

Melt butter in a frying pan over medium heat. Add honey and Brussels sprouts. Season with salt and pepper. Sauté Brussels sprouts for approx. 5 min., then set aside.

Step 5/5

• 100 g bacon
• 30 g Parmesan cheese
• 4 egg yolks
• salt
• pepper
• parsley for garnish

• grater

Add chopped bacon to the pot and fry until crisp. Grate Parmesan cheese. Add pasta, cooking water, Parmesan, and egg yolks. Season with salt and pepper. Stir to combine. Serve pasta with Brussels sprouts and garnish with parsley and grated Parmesan. Enjoy!

Enjoy your meal!