This brussels sprouts carbonara pairs halved sprouts with crisp bacon in a creamy garlic sauce finished with Parmesan and mozzarella, inspired by the flavors of the classic pasta dish.
There are no eggs and no pasta here. The sauce is made with cream and broth, and everything cooks in one skillet, so it works well as a rich side for a weeknight dinner.
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Why This Brussels Sprouts Carbonara Recipe Works
Cooking the sprouts in the rendered bacon fat gives them a savory, caramelized base before the sauce goes in. The cut sides turn golden in just a few minutes.
A small amount of broth simmers the sprouts until nearly tender, then the cream reduces to a sauce that lightly coats them.
Parmesan adds salt and depth, while mozzarella gives a creamy, stretchy finish. Between the bacon and the cheeses you need no extra salt.
Ingredients for Brussels Sprouts Carbonara
- 5 oz bacon, chopped (regular cut, not lean)
- 1 1/2 lb Brussels sprouts, trimmed and halved
- 1/2 tsp black pepper
- 2 cloves garlic, finely minced
- 1/2 cup low sodium chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Bacon. Start it in a cold skillet so the fat renders slowly and the pieces crisp evenly. Save about 2 tablespoons of the fat for the sprouts.
Brussels sprouts. Halve them so they have a flat side to brown. Pull off any loose outer leaves, which burn easily.
Garlic. Add it after the sprouts have browned so it softens without turning bitter.
Broth and cream. Broth cooks the sprouts, and cream reduces into a silky sauce that lightly coats them.
Parmesan and mozzarella. Parmesan adds a salty edge, and mozzarella adds stretch. Grate your own Parmesan for the smoothest melt.
How to Make Brussels Sprouts Carbonara
1. Prep the sprouts. Trim the woody ends, halve the sprouts, and remove any loose outer leaves.
2. Render the bacon. Place the chopped bacon in a cold, large nonstick skillet, turn the heat to medium high, and cook for 2 to 3 minutes until golden. Remove it with a slotted spoon.
3. Reserve the fat. Pour off all but 2 tablespoons of the bacon fat. If you are short, add a dab of butter or olive oil.
4. Brown the sprouts. Add the sprouts cut side down and cook for 3 minutes, stirring now and then, until the cut faces turn light golden.
5. Season. Add the garlic and pepper and cook for 1 minute until fragrant and the cut sides turn deeper gold.
6. Simmer in broth. Pour in the broth, reduce the heat to medium, and simmer for 4 to 5 minutes until the sprouts are almost cooked through.
7. Add the cream. Stir in the cream and simmer for 2 minutes until it reduces slightly.
8. Melt the cheese. Stir in the Parmesan and mozzarella and simmer for 1 minute until the sauce thickens and the sprouts are tender.
9. Top and serve. Move the sprouts to a bowl and scatter the bacon over the top. Serve hot.
How to Serve Brussels Sprouts Carbonara
Spoon the sprouts into a warm serving bowl so the sauce stays silky. They pair well with comforting mains such as oven baked sausages and gravy or Dutch oven pot roast. Add mashed potatoes and gravy to soak up extra sauce, and a basket of fluffy homemade dinner rolls for the table.
How to Store and Reheat Brussels Sprouts Carbonara
Cool the sprouts and refrigerate them in an airtight container for up to 3 days. Because the sauce contains cream, freezing is not recommended. Reheat gently in a skillet over medium low heat with a splash of broth or cream until the sauce loosens and the sprouts reach 165 degrees F.
Tips and Variations for Brussels Sprouts Carbonara
Start bacon cold. A cold pan renders the fat gradually, so the bacon crisps without burning.
Do not skip the browning. The golden cut sides add a sweet, nutty flavor that balances the cream.
Keep the heat moderate. Boiling cream can split, so simmer gently after the cream goes in.
Grate your own cheese. Pre shredded cheese contains anti caking starch, which can make the sauce slightly grainy.
Change the cheese. Pecorino works in place of Parmesan, and any good melting cheese works in place of mozzarella.
Add a finishing touch. A squeeze of lemon and a pinch of red pepper flakes brightens the sauce.
Go lighter. Use half and half in place of heavy cream, and the sauce will be thinner but still flavorful.
Handle cream sauces carefully. Do not leave dishes with cream out for more than 2 hours. The University of Wisconsin Extension leftovers guidance gives clear storage times.
Frequently Asked Questions About Brussels Sprouts Carbonara
Is brussels sprouts carbonara made with eggs?
No. This version gets its creamy sauce from heavy cream and cheese, so there are no raw eggs involved.
Can I make brussels sprouts carbonara ahead of time?
You can trim the sprouts and cook the bacon a day ahead, then cook the dish fresh for the ideal sauce.
Can I serve brussels sprouts carbonara over pasta?
Yes. Toss it with cooked spaghetti or penne and a splash of pasta water for a full meal.
What can I use instead of heavy cream?
Half and half works and gives a lighter sauce.
How do I keep the sprouts from getting mushy?
Brown them first and simmer only until nearly tender, then finish them in the sauce.
Brussels Sprouts Carbonara with Bacon and Parmesan
Equipment
- Large nonstick skillet
- Slotted spoon
- Cutting board
- Wooden spoon
Ingredients
Main Ingredients
- 5 oz bacon chopped, regular cut, not lean
- 1 ½ lb Brussels sprouts trimmed and halved
- ½ tsp black pepper
- 2 cloves garlic finely minced
- ½ cup low sodium chicken or vegetable broth
- 1 cup heavy cream
- ½ cup finely grated Parmesan cheese
- ½ cup shredded mozzarella cheese
Instructions
Cooking
- Crisp the bacon. Cook the bacon in a cold skillet over medium high heat for 2 to 3 minutes until golden, remove it, and leave 2 tablespoons of fat in the pan.
- Brown the sprouts. Cook the sprouts cut side down for 3 minutes, add the garlic and pepper, and cook for 1 minute more.
- Simmer. Add the broth and simmer on medium heat for 4 to 5 minutes until the sprouts are almost tender.
- Make the sauce. Stir in the cream and simmer for 2 minutes, then stir in the Parmesan and mozzarella for 1 minute until thick.
- Serve. Top with the bacon and serve hot.
