Try this seasonal twist on a carbonara with Brussels sprouts, or try or classic carbonara recipe here.
Ingredients
- pancetta 100g, diced
- salted butter 25g
- echalion (banana) shallot 1, finely chopped
- garlic 2 cloves, crushed
- brussels sprouts 400g, shredded
- white wine 50ml
- single cream 200ml
- spaghetti 200g
- lemon 1, zested and juiced
- parmesan 50g, finely grated, plus extra to serve
Method
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Step 1
Cook the pancetta in a non-stick frying pan for 5 minutes or until crisp but not too dark. Remove to a plate.
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Step 2
Heat the butter in the same frying pan and cook the shallot, garlic and brussels sprouts for 6-7 minutes or until starting to turn lightly golden, and the sprouts are tender. Return the pancetta and fry for another minute. Stir in the white wine and let it bubble away for a minute, then add the cream and stir until combined.
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Step 3
Cook the spaghetti in a large pan of boiling salted water following pack instructions. Drain the spaghetti, reserving some of the cooking liquid, and return to the pan off the heat. Stir through the creamy mixture followed by the lemon juice and zest, and parmesan. Add a little of the cooking liquid to loosen if necessary.
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Step 4
Divide between two bowls then scatter with extra parmesan and a grinding of black pepper, if you like.
Nutritional Information
- Kcals 1084
- Fat 57.9g
- Saturates 32.6g
- Carbs 87.2g
- Sugars 12.6g
- Fibre 16.6g
- Protein 41.1g
- Salt 2.2g
