Brussels Sprouts Carbonara

Ingredients

• Egg

  Whole, fresh eggs

  2 large or 100g

• Parmesan cheese

  Grated

  ¾ cup or 75g

• Basil

  Fresh

  4 tbsp, chopped or 11g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Whole wheat pasta

  Dry

  12 oz or 340g

• Pancetta

  Sainsbury's

  3 oz or 85g

• Garlic

  Raw

  2 clove or 6g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Brussels sprouts

  Raw

  3 cup or 264g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Whisk together the eggs, two-thirds of the Parmesan cheese, basil, and crushed red pepper flakes. Set aside.
2. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
3. In a large skillet, sauté the pancetta and shallots for about 3 minutes. Add the garlic and sauté for another minute.
4. Add the shredded Brussels sprouts and black pepper to the skillet, and sauté for 8-10 minutes until slightly caramelized. Remove from heat.
5. Reserve 1 cup of the pasta water before draining the pasta. Add the drained pasta to the skillet and mix well with the Brussels sprouts.
6. Gradually add 1/4 cup of the reserved pasta water to the egg mixture, stirring constantly. Slowly add the egg mixture to the pasta, stirring well.
7. Add additional reserved pasta water as needed, and finish with the remaining Parmesan cheese.
8. Serve immediately.