Sautéed Brussels Sprouts in Carbonara SauceNagi
Brussels Sprouts in Creamy Carbonara Sauce – with bacon! These sprouts cook up fast and tender in a luscious, cheesy sauce enriched by crispy bacon and garlic.
Equipment
- 1 Pressure cooker or skillet with sauté mode or use separate pan
Ingredients
Main ingredients
- 150 g Bacon chopped, streaky preferred
- 750 g Brussels sprouts trimmed and halved
- ¼ teaspoon Salt
- ½ teaspoon Black pepper freshly ground
- 2 Garlic cloves finely minced
- ½ cup Chicken or vegetable stock low sodium
- 1 cup Heavy cream or thickened cream
- ½ cup Parmesan cheese finely grated
- ½ cup Mozzarella cheese shredded or any melting cheese
Instructions
Instructions
- Trim the ends off the brussels sprouts and cut them in half for even cooking. You want them cut side down so they brown well.
- Heat a large skillet over medium-high heat. Add chopped bacon and cook until crispy and golden. Save the bacon fat in the pan.
- Add brussels sprouts cut side down into the bacon fat. Sear for 3–4 minutes without moving.
- Stir the sprouts, cook a few more minutes. Add minced garlic, salt, and pepper. Sauté for 1 minute until fragrant.
- Pour in stock, and let it simmer 4–5 minutes until the sprouts are just tender.
- Lower heat to medium. Stir in cream, parmesan, and mozzarella. Simmer 3–4 minutes until sauce thickens.
- Toss crispy bacon back into the pan, stir, and serve hot.
- Optional: Adjust salt and pepper to taste before serving.
Notes
Leftovers keep best in the fridge for up to 3 days. For best texture, reheat gently in a skillet with a splash of cream or broth.