Creamy Brussels Sprouts Pasta

If you’re looking for a hearty, satisfying dish with a bit of a twist, this Creamy Brussels Sprouts Pasta is the answer. You could call this one a “Brussels sprouts carbonara”. It takes the indulgent richness of a traditional carbonara sauce and pairs it with the earthy flavours of Brussels sprouts. 

The bitterness of the sprouts is beautifully balanced by the creamy sauce, making it a perfect weeknight dinner, especially for those who aren’t the biggest fans of Brussels sprouts. In fact, this recipe just might convert even the most reluctant vegetable eaters. Plus, while this version is vegetarian, feel free to add bacon, pancetta or guanciale for an extra burst of savoury goodness.

Table of Contents

• Ingredient Breakdown
• Cooking the Sprouts to Crispy Perfection
• The Creamy Carbonara Sauce
• Bringing It All Together
• Pasta Selection: Which Shape?
• Customising Your Creamy Brussels Sprouts Pasta
• Brussels Sprouts Hater turned Lover?

Ingredient Breakdown

• Eggs and egg yolks: The base of the creamy sauce, offering richness and a silky texture.
• Pecorino Romano and Parmigiano Reggiano: Hard cheeses that melt into the sauce, lending depth and a lovely salty bite.
• Pasta: The star of the dish, providing the perfect canvas for the creamy sauce and Brussels sprouts.
• Extra-virgin olive oil: Used for sautéing, bringing in a mild fruitiness to balance the richness of the sauce.
• Brussels sprouts: Trimmed and halved, these veggies add a hearty bite and a wonderful flavour that’s not too overpowering.
• Garlic: Adds a punch of flavour and complements the earthy Brussels sprouts beautifully.

Cooking the Sprouts to Crispy Perfection

The key to this Creamy Brussels Sprouts Pasta lies in the preparation of the Brussels sprouts themselves. Instead of simply adding them to the pasta, you first sauté them in olive oil until they’re golden brown and tender with a slight bite. This step really enhances their flavour and gives them a caramelised edge, which balances the natural bitterness of Brussels sprouts. The sautéed sprouts form the base for the creamy carbonara sauce, creating a rich and satisfying pasta dish.

When cooking the Brussels sprouts, it’s important to get them crispy and golden on the cut side. This requires cooking them undisturbed for about 4 to 5 minutes, ensuring they brown nicely. Once the Brussels sprouts are golden, season them with a bit of salt and pepper, and then toss them for a few more minutes until they’re just tender. 

Adding the garlic near the end gives it just enough time to release its flavour without burning, which would turn it bitter. The result is a mix of tender yet slightly crisp Brussels sprouts with a subtle, aromatic garlic flavour.

The Creamy Carbonara Sauce

While the Brussels sprouts do their thing on the stove, the creamy carbonara sauce comes together quickly and easily. In a separate bowl, you whisk together the egg yolks, whole eggs, and a combination of pecorino Romano and Parmigiano Reggiano. This cheesy mixture, combined with freshly-ground black pepper, forms the foundation of the creamy sauce.

To avoid scrambling the eggs when you add them to the pasta, a clever trick is to warm the egg mixture with a ladleful of pasta water. The warm pasta water helps bring the egg mixture to the right temperature. This prevents the eggs from cooking too quickly and creating an undesirable texture. This step is crucial to achieve the smooth, glossy sauce you expect from a classic carbonara.

Bringing It All Together

Once the pasta is cooked al dente, it’s time to bring everything together. Using tongs or a slotted spoon, carefully transfer the cooked pasta into the pan with the Brussels sprouts. Toss the pasta thoroughly to coat it in the garlicky, Brussels sprout-infused oil. This not only helps the pasta soak up the flavours but also creates a nice base for the creamy sauce.

Now comes the magic part: adding the cheesy egg mixture. Slowly drizzle the warmed egg mixture into the pasta while tossing continuously to ensure the sauce coats every strand evenly. The heat from the pasta will gently cook the eggs, turning them into a luscious, creamy sauce that clings to the pasta. You might need to add a bit more pasta water to adjust the consistency of the sauce. The result will be a glossy, creamy dish that’s rich without being too heavy.

Pasta Selection: Which Shape?

While any pasta can technically be used for this Creamy Brussels Sprouts Pasta, certain types work better than others. Long pasta like spaghetti, linguine, or fettuccine can allow the creamy sauce to cling more easily to each strand, providing a more indulgent experience. On the other hand, short pasta shapes like penne or rigatoni are also a great choice, as the sauce can fill the tubes of pasta, giving each bite a burst of flavour.

It’s also important to consider the texture of the pasta. Fresh pasta, though delicious, might not hold up as well in the creamy sauce as dried pasta. Dried pasta provides a slightly firmer texture that can better withstand the creamy sauce without becoming overly soft or soggy. Regardless of your choice, always cook the pasta al dente. This ensures it has a pleasant bite and doesn’t become too soft when mixed with the sauce.

Customising Your Creamy Brussels Sprouts Pasta

While this Creamy Brussels Sprouts Pasta is already a flavour-packed dish, it’s also highly adaptable. 

• If you prefer a more traditional carbonara with some meat, feel free to add crispy pancetta, bacon, or guanciale. The salty, smoky notes of these additions will complement the creamy sauce and Brussels sprouts beautifully.
• Alternatively, you can play around with the greens. If you’re not a fan of Brussels sprouts, try using other hearty vegetables like kale or spinach. Just be sure to sauté them the same way you would the Brussels sprouts to achieve that crispy, caramelised texture.
• For those who want a lighter version of this dish, consider using whole wheat or gluten-free pasta to keep things a little healthier without sacrificing flavour. 

The key to making this dish your own is to experiment with ingredients while maintaining the balance of creamy, savoury, and earthy flavours.

Brussels Sprouts Hater turned Lover?

If you’ve been converted by this Creamy Brussels Sprouts Pasta, why not check out some more of my Brussels sprouts recipes? They’ll be sure to prove that this vegetable shouldn’t just be relegated to Christmas!

• Sticky Chorizo Brussels Sprouts: Chorizo and brussels sprouts are a match made in Christmas side dish heaven, and what’s even better is that there’s only 3 ingredients!
• Brussels Sprouts with Pancetta and Maple: Another festive favourite! Simple and timeless, the combination of the earthy sprouts with the rich savouriness of pancetta and some sweetness from the maple syrup will have everyone coming back for seconds.
• Hot Honey Brown Butter Brussels Sprouts: Sweet, spicy, savoury and sticky in all the right ways. These will convert even the most avid of brussels sprouts haters!
• Kale and Brussels Sprouts Salad with Pancetta Dressing: Say hello to your new favourite winter salad! It’s hearty and packed with flavour, and boasts the perfect balance of textures and tastes. It combines crunchy walnuts, crispy kale and Brussels sprouts, sharp red onion, and delightfully crispy nuggets of pancetta.

See how I make these recipes and more over on my Instagram!