Creamy Brussels Sprouts Pasta

Aka brussels sprouts ‘carbonara’ – ‘’ so as not to offend any carbonara purists out there! I’m trying to convert some more brussels sprouts haters with this one. The bitterness of the sprouts is balanced out by the rich, creamy carbonara sauce, making for a delicious, indulgent weeknight dinner. I’ve decided to keep this recipe veggie and in my opinion it works beautifully. But if you fancy adding some bacon, pancetta or guanciale, go right ahead – it’ll only make it better!

  • Prep Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Pasta


  • 2 large eggs
  • 2 large egg yolks
  • 50 g pecorino romano
  • 50 g parmigiano reggiano
  • 350 g dried pasta
  • extra-virgin olive oil
  • 200 g brussels sprouts, trimmed and halved lengthwise
  • 1 garlic clove, minced


  1. Place the eggs, egg yolks, pecorino romano and parmigiano reggiano in a bowl and season generously with freshly-ground black pepper. Whisk well to combine and set aside.
  2. Bring a large pot of generously salted water to the boil. Add your pasta and cook according to package instructions until al dente.
  3. Meanwhile, heat a generous splash of extra-virgin olive oil in large frying or sauté pan over medium/medium-high heat. Arrange the brussels sprouts in a single layer cut side down. Cook undisturbed until deep golden brown, 4 to 5 minutes. Season with a small pinch of sea salt and freshly-ground black pepper and toss. Cook for a further 3 to 4 minutes, or until tender with a slight bite, then add the garlic and cook, stirring constantly, for 1 minute.
  4. Using a slotted spoon or spider (if using short pasta) or tongs (if using long pasta), transfer the cooked pasta to the pan and toss well to coat in the sprouty, garlicky oil.
  5. Remove the pan from the heat. Whisking constantly, add a ladleful of the pasta cooking water to the cheesy egg mixture. Warming it up like this will help prevent scrambling.
  6. Add the cheesy egg mixture to the pasta and toss continually until the sauce nicely coats the pasta and it’s all nice and glossy, adding more pasta water as necessary. Taste and adjust the seasoning to your liking then divide the pasta between plates and serve with more freshly-ground black pepper – enjoy!


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1 year ago

This is such a wonderful recipe. OMG!!! I’m writing this as I devour my plate.
I followed all the steps carefully and to the T.
Was a bit skeptical at the end with the pasta water addition to the egg/cheese mixture, but I did it and I am so happy.

Great recipe!!!!!

1 year ago
Reply to  Jenecia

Thank you! I’m so happy to hear it 🙂