Spaghetti Carbonara has a reputation of being unhealthy due to the abundance of the bacon, eggs & cheese. This version keeps those staple ingredients but has the added nutrition of brussels sprouts, which, when you saute them with the bacon and onion, become caramelized and take on the flavor of the dish. I am using a multi-grain pasta as well but you can choose regular pasta for a more classic version of this recipe.
- 1 pound multi-grain spaghetti
- 4 eggs
- 1 teaspoon olive oil
- 1 cup red onion, diced
- 1 cup pancetta or bacon
- 1 cup brussels sprouts, quartered
- 2 cloves garlic, minced
- 1 cup Parmesan cheese
- 1 cup vegetable broth
- Fresh black pepper to taste
Bring a large pot of salted water to a boil. Add the spaghetti and cook for 8 to 10 minutes or until al dente. Meanwhile, in another large pot, heat the olive oil over medium heat. Add the pancetta or bacon along with the onions and sauté for about 10 minutes, or until the meat is almost crispy and the onions are browning. Add the brussels sprouts and the garlic and cook for another few minutes until the sprouts are bright green and slightly crispy. Add the broth to deglaze the pan and stir to combine. Turn off the heat. In a small bowl whisk the eggs and the cheese until well combined. Add to the pan and stir together for a few minutes. This will cook the eggs and form the sauce. Using tongs, remove the spaghetti from the boiling water and add to the pan (do not drain the pasta as the starch will help the sauce adhere to the noodles). Add fresh pepper and toss thoroughly. Serve with additional parmesan cheese if desired.