Brussels Sprout Carbonara
Brussels Sprout Carbonara - Primal and Clean Eating
Brussel Sprouts are hands down my favourite vegetables; I would have them every day. Sadly I can have them every day, so I just have to make the most of them when they are in season.
The combination of Brussel Sprouts and carbonara sauce are perfect, the saltiness of the bacon with the creaminess of the sauce and caramelised Brussel Sprouts make a complete meal.
2 large eggs
3/4 cups parmesan cheese
1/4cup loosely packed basil, chopped
85g diced pancetta
2 cloves crushed garlic
1/4cup chopped shallots
300g Brussels sprouts, shredded
fresh black pepper, to taste
Whisk eggs, 1/2cup of the cheese, basil, and cream then set aside.
In a large deep non-stick pan, sauté pancetta and shallots about 3 minutes, add the garlic and sauté another minute.
Add the shredded Brussels sprouts, and black pepper and sauté another 8 -10 minutes, until the sprouts start to look caramelised.
Remove from the heat.
Slowly pour the egg and cream mix into the pan with the coodles, stir well, and adjust the heat to a low heat, so you do not scramble the eggs.
Slowly mix in the remaining cheese then serve.