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Wednesday, June 10, 2015

Brussels Sprout Carbonara

Brussels Sprout Carbonara
I wonder if there isn't anything I wouldn't eat in Carbonara. I can't think of a single green vegetable that wouldn't be made better tossed in egg yolks, cream and Parmesan.  I combined a couple of my go to recipes: Brussels Sprouts in Bacon and Easiest Ever Carbonara into a complete meal.  Miss F firmly rejected the Brussels sprouts, she only ate one half, which was quite frustrating.   How can anything cooked in bacon grease not be good? 
Brussels Sprout Carbonara

4 egg yolks
2/3 cup cream
½ cup grated parmesan
½ teaspoon salt
6 slices bacon, chopped
1 package frozen Brussels sprouts, thawed and halved
1 pound angel hair or thin spaghetti

Whisk the eggs, cream, Parmesan, and salt together in a two cup measure. Fry the bacon until crisp, drain all but one tablespoon of the grease and set aside the bacon. Fry the halved Brussels sprouts in the bacon grease for 8 to 10 minutes. Meanwhile, prepare the pasta per package directions. Drain the pasta and add it to the pan with the Brussels sprouts, reduce the heat to low. Pour the cream mixture overtop and toss well to coat. Top with the reserved bacon and serve.
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