Recipe courtesy of Silvana Nardone
Recipe courtesy of Silvana Nardone
Watch how to make this recipe.
Gluten-Free Brussels Sprouts Carbonara
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 285.5
- Total Fat
- 6.3 grams
- Saturated Fat
- 1.8 grams
- Cholesterol
- 98 milligrams
- Sodium
- 190 milligrams
- Carbohydrates
- 48.2 grams
- Dietary Fiber
- 4.8 grams
- Protein
- 10.1 grams
- Sugar
- 1.6 grams
This healthy recipe is delicious enough to convert even those who feel dubious about this vitamin C-packed crucifer, which gets its moment in the spotlight, tossed into a peppery pasta carbonara.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 285.5
- Total Fat
- 6.3 grams
- Saturated Fat
- 1.8 grams
- Cholesterol
- 98 milligrams
- Sodium
- 190 milligrams
- Carbohydrates
- 48.2 grams
- Dietary Fiber
- 4.8 grams
- Protein
- 10.1 grams
- Sugar
- 1.6 grams
Ingredients
Directions
- Cook the pasta in a large pot of boiling salted water until al dente.
- Meanwhile, cook the bacon, stirring occasionally, in a large skillet over medium-high heat until crisp; drain, reserving some of the bacon fat. Using the same skillet, cook the garlic and Brussels sprouts, stirring occasionally, until golden, about 5 minutes.
- In a large bowl, whisk together the eggs and sprinkle with plenty of pepper. Add the drained pasta, bacon, Brussels sprouts and some of the reserved bacon fat, if using; toss to combine. Serve with the pecorino, if using.
