Brussels Sprouts Carbonara with Bacon and Parmesan
Halved Brussels sprouts browned in bacon fat and simmered in a creamy garlic sauce finished with Parmesan, mozzarella, and crisp bacon.
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.
Notes
Substitutions: Half and half can replace the heavy cream for a lighter sauce, and Pecorino can replace the Parmesan.
Tips: Start the bacon in a cold pan and keep the sauce at a gentle simmer so the cream does not split. No salt is added because the bacon and cheeses are already salty.
Storage: Refrigerate for up to 3 days. Do not freeze. Reheat to 165 degrees F.