Giovanna Ryan - Brussel Sprout Carbonara

Giovanna Ryan - Brussel Sprout Carbonara

Ingredients

• 200g linguine or spaghetti
• 50g pancetta
• 1 egg plus 2 egg yolks
• 70g parmesan, grated
• 30g butter
• 100g brussel sprouts - either raw or leftover from christmas dinner
• Plenty of black pepper

Method

1. Halve your brussel sprouts, either raw or cooked, drizzle with olive oil and salt and roast for 15
minutes at 200C, until starting to crisp.
2. Put your pasta on to boil according to packet instructions.
3. Melt the butter in a deep frying pan. Once melted, gently fry the pancetta. Don’t allow the pan to
get too hot or the fat will burn and ruin the flavour of the dish.
4. Beat the eggs in a small bowl, season with salt and plenty of pepper and add the grated cheese.
5. Drain the pasta, reserving a few tablespoons of the cooking liquid, and add the pasta and water
to the pancetta.
6. Place on a very low heat (1 on the SensePro hob) and add the egg mixture, stirring constantly
until the pasta is coated with a glossy sauce.
7. Stir in the roasted sprouts and top with more black pepper and some extra grated parmesan.