Gluten-Free Brussels Sprouts Carbonara

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.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
  • Nutrition Info
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8 ounces quinoa spaghetti

Kosher salt 

4 strips bacon, cut into 1/2-inch pieces

1 garlic clove, smashed

8 ounces shredded Brussels sprouts 

2 large eggs, at room temperature

Freshly ground black pepper

1/4 cup grated pecorino, optional


  1. Cook the pasta in a large pot of boiling salted water until al dente.
  2. 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.
  3. 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.
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