Brussels Sprout Carbonara with Fettuccini

1. Sauté the Aromatics:
   • Heat olive oil in a non-stick pan over medium-high heat.
   • Add the chopped shallots and minced garlic, and sauté for about 1 minute until fragrant.
2. Cook the Brussels Sprouts:
   • Add the halved Brussels sprouts to the pan.
   • Cook until they are browned and slightly softened, about 5-7 minutes. They should retain a bit of bite and not become mushy.
3. Boil the Pasta:
   • While the sprouts are cooking, bring a large pot of salted water to a boil.
   • Add the pasta and cook according to the package instructions.
4. Cook the Bacon:
   • Once the Brussels sprouts are cooked, push them to the outer edges of the pan.
   • Add the diced bacon to the center and cook for a couple of minutes, turning occasionally until crispy.
5. Combine Ingredients:
   • Mix the cooked bacon with the Brussels sprouts.
   • Season with a good grind of black pepper and a pinch of salt. Be cautious with salt, as the bacon and Parmesan will add additional saltiness.
6. Add the Pasta:
   • When the pasta is al dente, use tongs to transfer it directly into the pan with the Brussels sprouts and bacon.
   • This method will help incorporate some of the starchy pasta water, which is essential for binding the sauce. Aim for about 2 tablespoons of pasta water.
7. Create the Sauce:
   • Turn off the heat under the pan.
   • Add a beaten egg (be sure to pour it onto the pasta mixture, not directly onto the pan) and the grated Parmesan cheese.
   • Stir quickly to create a creamy sauce, allowing the heat from the pasta to cook the egg gently.
8. Final Seasoning:
   • Taste and adjust the seasoning if necessary.
   • Serve immediately, garnished with extra Parmesan cheese if desired.

Tips:

• This recipe works well with various types of pasta, but avoid wholemeal or gluten-free varieties for the best creamy texture.
• For a twist, try using pecorino cheese instead of Parmesan.

Enjoy your delicious Brussels Sprouts and Bacon Pasta!