Brussels Sprouts in Creamy Carbonara Sauce
A delightful dish of Brussels sprouts cooked in a rich, creamy carbonara sauce with bacon, perfect for any occasion.
Ingredients
Main Ingredients
- 150 g bacon, chopped use streaky, not lean
- 750 g Brussels sprouts (Note 1)
- ¼ tsp salt
- ½ tsp black pepper
- 2 cloves garlic, finely minced
- ½ cup chicken or vegetable stock/broth, low sodium (Note 2)
- 1 cup cream, heavy/thickened (Note 3)
- ½ cup parmesan, finely grated best to grate your own
- ½ cup shredded mozzarella or any other melting cheese
Instructions
Preparation
- Trim the woody end off the Brussels sprouts, halve them, and remove scraggly and loose outer layers.
- Place bacon in a cold non-stick skillet, then turn the stove on medium-high. Cook bacon for 2 to 3 minutes until golden, then remove with a slotted spoon.
- Discard excess bacon fat, leaving behind 2 tablespoons (or so). If you’re short, add a dab of butter or olive oil.
Cooking
- Add Brussels sprouts to the skillet and cook for 3 minutes, stirring occasionally, until the cut face becomes light golden.
- Add garlic, salt, and pepper, and continue sautéing for another 1 minute, or until the cut face becomes golden.
- Add chicken stock, then lower heat to medium and simmer for 4 to 5 minutes, stirring occasionally until the Brussels sprouts are almost cooked through.
- Add cream and simmer for 2 minutes to reduce the sauce.
- Stir in parmesan and mozzarella until melted, then simmer for another 1 minute to thicken the sauce as the Brussels sprouts finish cooking.
- Taste and add more salt if needed.
- Transfer to a serving bowl, sprinkle with cooked bacon, and serve hot.
Notes
Make sure to use fresh Brussels sprouts for the best flavor and texture. Grate your own Parmesan cheese for a fresher taste. Adjust the bacon amount based on your preference; more bacon means more flavor. Consider adding other vegetables like spinach or mushrooms for extra nutrition and flavor variations. Store leftovers in an airtight container in the refrigerator for up to 3 days.