Brussels Sprout Carbonara with Fettuccini

Ingredients

• •250 g fettuccini pasta
• •550 g brussels sprouts
• •2 shallots
• •2 large garlic
• •150 g bacon
• •2 eggs
• •pepper
• •75 g parmesan cheese
• •salt
• •olive oil

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Method

From foodista.com — read the original

1. 1Heat the oil in a non-stick pan. When it reaches a medium high heat, add the shallots and garlic and saut for a minute.
2. 2Add the sprouts, cook until they are browned and become a little softer ( not too soft though, you dont want them to be mushy, but to retain a little bite).
3. 3You can probably get going with cooking the pasta when the sprouts are nearly finished. Just follow the instructions on the packet for timings.
4. 4The best way to cook pasta is to put it into a pan with plenty of boiling water and a good helping of salt.
5. 5When the sprouts are cooked, move them to the outside area of the pan and add the bacon to the centre, allowing it to cook for a couple of minutes, turning a couple of times.
6. 6When the bacon is cooked, mix it through the sprouts and give a good grind of black pepper and a little salt. Careful with salt as the bacon and the parmesan will also add a salty flavour.
7. 7When the pasta is ready, bring your two pans close together on the stove. Then, with tongs, grab the pasta and drag is swiftly into the pan with the sprouts.
8. 8By doing this you take in some of the pasta water. This water helps bind and create your sauce. You dont need much, in this case probably about 2 tablespoons worth. This dragging technique should ensure that you have enough.
9. 9Turn the heat off under your sprouts and pasta.
10. 10Add the egg (not directly on to the base of the pan but onto the pasta mixture) add the parmesan. Stir through quite quickly, this will create a creamy style sauce.
11. 11Check for seasoning, and serve immediately with some extra parmesan sprinkled over the top if you wish.
12. 12This works well with all sorts of pasta. The only type that doesnt work so well for a carbonara style dish is whole meal or gluten free varieties. These pastas seem to lack the starchy constituent that gives your sauce that creamy texture.
13. 13Try using pecorino cheese instead of parmesan