Try this seasonal twist on a carbonara with Brussels sprouts, or try or classic spaghetti carbonara.

Also check out our Brussels sprouts with bacon and chestnuts, roast sprouts, deep-fried Brussels sprouts and more Brussels sprouts recipes.


  • 100g, diced pancetta
  • 25g salted butter
  • 1, finely chopped echalion (banana) shallot
  • 2 cloves, crushed garlic
  • 400g, shredded brussels sprouts
  • 50ml white wine
  • 200ml single cream
  • 200g spaghetti
  • 1, zested and juiced lemon
  • 50g, finely grated, plus extra to serve parmesan


  • 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.

  • 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.

  • 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.

  • STEP 4

    Divide between two bowls then scatter with extra parmesan and a grinding of black pepper, if you like.

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