Brussels Sprouts in Creamy Carbonara Sauce - with bacon!
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(12)
Ingredients
6 servings
- 150g/ 5oz bacon (, chopped (use streaky, not lean)
- 750g/1 1/2 lb brussels sprouts (Note 1)
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 garlic cloves (, finely minced)
- 1/2 cup chicken or vegetable stock / broth (, low sodium (Note 2)
- 1 cup cream (, heavy/thickened (Note 3)
- 1/2 cup parmesan (, finely grated (best to grate your own)
- 1/2 cup shredded mozzarella (or any other melting cheese)
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Preparation
Step 1
Prepare brussels sprouts: Trim the woody end off, halve, then remove scraggly and loose outer layers.
Step 2
Cook bacon: Place bacon in cold non stick skillet, then turn the stove on medium high (Note 4). Cook bacon for 2 to 3 minutes until golden, then remove with a slotted spoon.
Step 3
Reserve some fat: Discard excess bacon fat, leaving behind 2 tablespoons (or so). If you're short, add a dab of butter or olive oil.
Step 4
Sauté brussels: Add brussels sprouts and cook for 3 minutes, stirring every now and then, until the cut face becomes light golden.
Step 5
Add garlic, salt and pepper, then keep sautéing for another 1 minute or until the cut face become golden.
Step 6
Braise in stock: Add chicken stock then lower heat to medium and simmer for 4 - 5 minutes, stirring every now and then to encourage even cooking, until the brussels are almost cooked through (check with a knife). Don't let them cook through completely - we will be simmering a little more.
Step 7
Add cream and stir. Simmer for 2 minutes to reduce.
Step 8
Add parmesan and cheese. Stir until melted, then simmer for a further 1 minute to to let the sauce thicken more and for the brussels sprouts to finish cooking through. (Note 5 on sauce thickness)
Step 9
Check for salt: Taste and add more salt if needed (I usually find it doesn't need any more.)
Step 10
Sprinkle with bacon: Transfer to serving bowl, sprinkle with cooked bacon and serve hot!
Step 11
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