Did you dive into the shopping frenzy of Prime Day? I certainly did, snagging a couple of incredible deals and one item I simply couldn’t resist, even without a discount. The highlight? Receiving all my orders from the previous night through free same-day shipping – a true modern convenience that still amazes me!
Admittedly, my shopping priorities have shifted dramatically since my younger days. I found myself browsing for a Roomba, a true sign of my official entry into adulthood. The desire for efficient cleaning electronics now outweighs the appeal of makeup or frilly accessories! While the particular Roomba on sale didn’t quite meet my expectations, I’m patiently waiting until we move into our new home next year. I hear Costco often has great deals, so I’ll keep an eye out there.
On a different note, I’m genuinely curious about your Prime Day experiences. Did you manage to find any hidden gems or were you, like many, simply overwhelmed by the sheer volume of deals, closing your laptop in favor of a quiet evening watching TV instead? Share your stories in the comments!
The Irresistible Allure of Carbonara: A Comfort Food Masterpiece
For many, carbohydrates are the ultimate comfort food, and I believe they should be for everyone! There’s something inherently satisfying about a well-made pasta dish. Today, we’re celebrating this love with a recipe that is not just a mouthful to say, but also a mouthful of pure amazingness: Basic Bacon and Brussels Sprouts Pasta Carbonara. This dish takes the timeless appeal of classic pasta carbonara and elevates it with thoughtful additions, transforming it into a meal you’ll want to savor night after night.
The beauty of carbonara lies in its simplicity and the magic that happens when a few quality ingredients come together. Traditionally, it’s a Roman dish made with eggs, hard cheese (Pecorino Romano or Parmesan), cured pork (guanciale or pancetta), and black pepper. The creamy sauce isn’t from actual cream, but rather from the emulsification of egg yolks with hot pasta water and melted cheese, creating a luxurious coating for every strand of pasta.
Why This Bacon and Brussels Sprouts Carbonara Stands Out
My version gives a delightful twist to the classic, introducing thinly sliced Brussels sprouts and using unique mafaldine noodles. These charming, lasagna-type ribbons with their ruffled edges aren’t just visually appealing; they also provide an incredible texture, catching the rich sauce beautifully and offering a more substantial “mouthfeel” with every bite. Yes, “mouthfeel” is a real culinary term, and while it might sound a bit… well, let’s just say unique, it perfectly describes the textural sensation of food in your mouth. It’s certainly more descriptive than just saying “moist”!
The addition of Brussels sprouts introduces a subtle earthy bitterness that perfectly complements the salty, smoky richness of the bacon. When sautéed with garlic in the reserved bacon fat, they become tender and slightly caramelized, adding depth and a touch of vegetable goodness to an otherwise indulgent dish. This combination creates a balanced flavor profile that makes this carbonara surprisingly sophisticated yet utterly comforting.
Cooking Tips for Perfect Carbonara Every Time
This Basic Bacon and Brussels Sprouts Pasta Carbonara is a fabulous meal for any night of the week, offering both speed and gourmet flavor. The key to its signature creaminess lies in the eggs, which form the luscious sauce when tossed with hot pasta. If you’re a little apprehensive about the eggs not cooking fully, don’t worry! Here’s a pro-tip: after combining the pasta, cheese, and egg mixture, you can always return the skillet to the stovetop over very low heat for just a minute or two, tossing continuously. The residual heat from the pasta is usually enough to gently cook the eggs into a silky sauce without scrambling them, but a quick assist from the stove ensures perfection. We didn’t need to for this batch as the pasta was piping hot, but it’s a handy trick to keep in your back pocket!
Remember, the goal is a creamy, clingy sauce, not scrambled eggs. The heat of the freshly drained pasta is crucial for cooking the egg mixture gently. Ensure you work quickly, tossing vigorously to create that emulsified magic. Don’t be shy with the black pepper; it’s a vital component that adds a wonderful warmth and zing to the dish.
This recipe is not just about a meal; it’s about creating an experience. It’s about taking simple, wholesome ingredients and transforming them into something extraordinary with minimal effort. It’s perfect for a busy weeknight when you crave something special without spending hours in the kitchen, or for a cozy weekend dinner with loved ones. It also makes for fantastic leftovers, though it’s so delicious, you might not have any!
Beyond the recipe itself, let’s consider the versatility. While mafaldine pasta offers a unique textural experience, feel free to use spaghetti, bucatini, or fettuccine if that’s what you have on hand. Other vegetables like asparagus, spinach, or even mushrooms could be swapped in for the Brussels sprouts, allowing for endless variations to suit your taste. A sprinkle of fresh parsley or chives at the end can add a pop of color and freshness. Pair this dish with a crisp white wine like a Pinot Grigio or a light-bodied red, and some crusty bread to soak up every last drop of that amazing sauce.
Print Recipe
Basic Bacon and Brussels Sprouts Pasta Carbonara
Ingredients
- 9 ounces (255 g) mafaldine pasta, or similar
- 8 slices bacon, cooked extra crispy
- 1 cup (88 g) thinly sliced brussels sprouts
- 2 cloves garlic, minced
- 1 cup (100 g) parmesan
- 2 eggs + 1 egg yolk
- Salt and pepper, to taste
Instructions
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Bring a large pot of water to a boil and season generously with salt. Add pasta to the boiling water and cook according to the package instructions until al dente. Reserve about ½ cup of pasta water before draining the rest.9 ounces (255 g) mafaldine pasta
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Meanwhile, cook your bacon in a large skillet over medium heat until it’s extra crispy. Once cooked, transfer the bacon to a plate lined with paper towels to drain excess fat. Chop the crispy bacon into tiny pieces. Reserve about half of the rendered bacon fat in the skillet.8 slices bacon
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In the same skillet with the reserved bacon fat, add the thinly sliced Brussels sprouts and minced garlic. Sauté over medium-high heat for 3-5 minutes, or until the Brussels sprouts are softened and the garlic is fragrant.1 cup (88 g) thinly sliced brussels sprouts, 2 cloves garlic
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Add the hot, drained pasta directly to the skillet with the Brussels sprouts and garlic. Toss well to combine. Remove the skillet from the heat immediately. Quickly add the Parmesan cheese, then pour in the whisked eggs and egg yolk. Toss everything together continuously and vigorously for 1-2 minutes. The residual heat from the pasta will cook the eggs into a silky, creamy sauce and melt the cheese. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until desired consistency is reached.1 cup (100 g) parmesan, 2 eggs + 1 egg yolk
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Sprinkle the chopped crispy bacon pieces over the pasta and toss again to incorporate. Season with salt and freshly ground black pepper to taste. Serve immediately and enjoy!Salt and pepper
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.