Brussels Sprout Carbonara with Fettuccini

Brussels Sprout Carbonara with Fettuccini


  • 250gr / 0.5 lb. (dry weight) of good quality fettuccini pasta
  • 550gr / 1.2 lb. Brussels sprouts, cleaned and chopped quite finely, but not too small.
  • 2 x shallots chopped finely
  • 2 x large cloves of garlic chopped finely
  • 150gr / 5 oz. smoked bacon chopped into small pieces
  • 2 x eggs, beaten just enough to bring them together, then set them aside
  • Lots of freshly ground black pepper
  • 75gr / 2.5 oz. finely grated parmesan cheese
  • Salt to taste
  • 2 x tbsp of olive oil

Course: lunch,main course,main dish,dinner

Cuisine: Mediterranean,Italian,European

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