Bacon, Egg and Brussels Carbonara.
This should come with a warning label.
Danger danger: you will want to consume every last bit of this in one sitting.
Oooooooh it makes me so excited though. I cannot wait for you to make this and have been waaaaiting and waiting to tell you all about it. Also: green vegetables. More descriptively, brussels sprouts, one of the greenest and most vegetable-y of all the vegetables.
If that doesn’t scream health food, then I don’t know what does.
Apparently I’m really feeling breakfast for dinner this week. Or in this case, dinner for breakfast? I mean, it’s the one completely legit reason to eat pasta for breakfast. Other than just because you want to and you do what you want.
I always used to do what I wanted, waaaay back when Eddie and I first got married and he traveled all the time (which was kind of wonderful) and I could eat things like wine and cheese for dinner along with my own tears from watching The Notebook or some other <insert perfect chick flick here> movie. That was the time when I made my first carbonara pasta (we are talking, like, for the first time EVER) and while I was a bit freaked with the whole raw egg scenario, that fear flew out of my mind the minute I tasted the whole mess.
Pretty much wanted to carbonara everything. Carbonara my life, if you will.
Plus, those were the days when I really DID eat things like carbonara for breakfast. So maybe I was carbonara-ing my life accidentally on purpose.
I have had brussels carbonara on the brain for MONTHS but I really thought that I had seen the idea somewhere else. At least I was pretty sure that I had, but to be honest I barely remember the entire last year thanks to baby brain. Googling didn’t ding anything in my brain so with a thorough search through my crushing on series, I realized that it was a recipe that Heidi made last year. Of course it was. One of my spirit animals.
Knew that this HAD to happen. Knew it.
So. Perhaps the best part of the entire dish, aside from the copious amounts of bacon and cheese, is the fact that Eddie actually deems this a MEAL. The carnivore of all carnivores doesn’t want chicken or steak piled on top (though I’m sure he probbbbbably wouldn’t deny it’s presence) and it’s one meal that we can make in one pot and be done.
And! It’s one of those meals that tastes best when you’re standing over the pot with a fork. Maybe at midnight? Oops
Bacon, Egg and Brussels Carbonara
- 12 slices thick-cut bacon, chopped
- 2 cups brussels sprouts, stems removed and coarsely chopped
- 1/2 teaspoon freshly cracked black pepper
- 4 garlic cloves, minced
- 1/2 pound bucatini
- 3 large eggs
- 1 1/2 cups freshly grated parmesan cheese, plus extra for topping
- extra salt + pepper for taste, if needed
- Heat a large skillet over medium heat and add the bacon. Cook until totally crispy and the fat is rendered. While the bacon is cooking, boil the water for the bucatini and cook it.
- Remove the bacon from the skillet with a slotted spoon and place it on a paper towel to drain the grease. Use a large spoon to take out half of the bacon grease, placing it in a bowl to use later. Add the brussels sprouts to the skillet with the pepper and stir to coat. Cook for 6 to 8 minutes, stirring occasionally. Stir in the garlic and cook for another minute. Remove the brussels and place them in a bowl off to the side.
- Whisk together the eggs and grated parmesan, try to smooth out all the lumps.
- Add the reserved bacon fat back to the skillet, heating over low heat. Add the bucatini to the skillet and toss it well in the bacon fat – you want it to be throughly coated. Remove the skillet from the heat. Pour in the egg/parmesan mixture and stir quickly and constantly to create a creamy sauce, tossing for 3 to 4 minutes or so. Toss in the cooked bacon and brussels. Top with extra cheese. Taste and season additionally if you’d like. Serve immediately!
- (Note: I rarely use salt in the recipe because the bacon is so salty. Use your tastes to determine if your dish needs it, since all bacon is different.)
P.S. look at how fat and tube-y and delicious that pasta is.