Roasted Brussels Sprout and Bacon Carbonara

Whoa Nelly!

I REALLY REALLY liked this. 

I recently discovered brussels sprouts back when I made this One Pan Roast Chicken and Vegetable in an Hour recipe and I have been eating them non-stop ever since.  They are SO GOOD and I don't know why they get such a bad wrap.  

Believe it or not, this pasta dish did not leave me feeling weighed down and I ate a big serving.  I thought it was perfect for a weeknight, yet yummy enough for a Sunday night and I think it is a great Summer dish.  Although, brussels sprouts might be a Winter vegetable?  I'm going to have to look into that - anyone know?  I guess you could always throw in another vegetable like asparagus or broccoli.  Maybe even artichokes?

Roasted Brussels Sprout & Bacon Carbonara

adapted from: Closet Cooking
(Printable Recipe) or (Printable with Picture)

1 Lb. brussels sprouts, trimmed and quartered

1 Tbl. extra virgin olive oil

salt and pepper, to taste

1/2 Lb. bacon, cut into 1-inch pieces

1/2 red bell pepper, chopped

1/4 c. finely chopped onion

1-2 garlic cloves, minced

2 Tbl. whipping cream

2 egg yolks

1/2 c. freshly grated Parmesan cheese

1/2 Lb. pasta

1-2 Tbl. fresh parsley, chopped

Toss the brussels sprouts in olive oil and season with salt and pepper.  Spread onto a baking sheet, in a single layer, and roast in a preheated 425 degree oven for about 15-20 minutes, flipping halfway through.  Meanwhile, bring a pot of water to a boil and cook the pasta.  Meanwhile, cook the bacon in a large, deep skillet over medium heat.  Remove bacon to a paper-towel lined plate; set aside.  Discard all but 1 Tablespoon of the bacon grease.  Add the chopped bell pepper and onion to the hot skillet and saute until tender, about 3-4 minutes.  Add the garlic and saute for 30 more seconds.  Mix the whipping cream, egg yolks and grated Parmesan together in a bowl.  

Drain the cooked pasta, reserving some of the hot water.  Add the pasta, whipping cream mixture and brussels sprouts to the red pepper mixture in the pan, adding reserved pasta water, as needed, to reach desired creamy consistency.  Stir in the cooked bacon and season with salt and pepper, to taste.  Garnish with chopped parsley.  Serves: 2-3   

Note: The heat from the hot pasta and water will cook the egg yolks. 

Jenn's Notes:  This pasta tasted great.  I made it exactly as I typed it above and I will be making this again!