Brussels Sprout Carbonara with Fettuccini

Health score
24%
Brussels Sprout Carbonara with Fettuccini
45 min.
4
549kcal
30.29%sweetness
100%saltiness
33.04%sourness
46.23%bitterness
60.75%savoriness
63.56%fattiness
0%spiciness

Ingredients

  • 250 gr soup noodles dry ( weight)
  • 550 gr brussels sprouts cleaned chopped finely
  •  shallots chopped finely
  • large cloves chopped finely
  • 150 gr oz. bacon into pieces smoked chopped
  •  eggs beaten
  • servings pepper black freshly ground
  • 75 gr parmesan cheese finely grated
  • servings salt to taste
  •  olive oil 

Equipment

  • frying pan
  • stove
  • tongs

Directions

  1. Heat the oil in a non-stick pan. When it reaches a medium high heat, add the shallots and garlic and saut for a minute.
  2. Add the sprouts, cook until they are browned and become a little softer ( not too soft though, you dont want them to be mushy, but to retain a little bite). You can probably get going with cooking the pasta when the sprouts are nearly finished. Just follow the instructions on the packet for timings. The best way to cook pasta is to put it into a pan with plenty of boiling water and a good helping of salt.
  3. When the sprouts are cooked, move them to the outside area of the pan and add the bacon to the centre, allowing it to cook for a couple of minutes, turning a couple of times.
  4. When the bacon is cooked, mix it through the sprouts and give a good grind of black pepper and a little salt. Careful with salt as the bacon and the parmesan will also add a salty flavour.
  5. When the pasta is ready, bring your two pans close together on the stove. Then, with tongs, grab the pasta and drag is swiftly into the pan with the sprouts. By doing this you take in some of the pasta water. This water helps bind and create your sauce. You dont need much, in this case probably about 2 tablespoons worth. This dragging technique should ensure that you have enough.
  6. Turn the heat off under your sprouts and pasta.
  7. Add the egg (not directly on to the base of the pan but onto the pasta mixture) add the parmesan. Stir through quite quickly, this will create a creamy style sauce.
  8. Check for seasoning, and serve immediately with some extra parmesan sprinkled over the top if you wish.
  9. This works well with all sorts of pasta. The only type that doesnt work so well for a carbonara style dish is whole meal or gluten free varieties. These pastas seem to lack the starchy constituent that gives your sauce that creamy texture.
  10. Try using pecorino cheese instead of parmesan

Nutrition Facts

Calories549kcal
Protein26.8%
Fat27.72%
Carbs45.48%

Properties

Glycemic Index
34
Glycemic Load
21.55
Inflammation Score
-9
Nutrition Score
29.796956521739%

Flavonoids

Naringenin
4.52mg
Luteolin
0.45mg
Kaempferol
1.18mg
Quercetin
2.64mg

Taste

Sweetness:
30.29%
Saltiness:
100%
Sourness:
33.04%
Bitterness:
46.23%
Savoriness:
60.75%
Fattiness:
63.56%
Spiciness:
0%

Nutrients percent of daily need

Calories:549.22kcal
27.46%
Fat:17.25g
26.54%
Saturated Fat:9.29g
58.08%
Carbohydrates:63.69g
21.23%
Net Carbohydrates:56g
20.36%
Sugar:5.78g
6.42%
Cholesterol:151.74mg
50.58%
Sodium:1718.09mg
74.7%
Protein:37.54g
75.07%
Vitamin K:244.53µg
232.88%
Vitamin C:117.88mg
142.88%
Selenium:55.18µg
78.83%
Manganese:1.17mg
58.42%
Phosphorus:383.2mg
38.32%
Fiber:7.68g
30.74%
Folate:110.88µg
27.72%
Vitamin A:1318.94IU
26.38%
Calcium:254.77mg
25.48%
Vitamin B6:0.49mg
24.31%
Potassium:783.25mg
22.38%
Vitamin B2:0.33mg
19.38%
Magnesium:77.01mg
19.25%
Iron:3.38mg
18.79%
Vitamin B1:0.27mg
17.93%
Zinc:2.61mg
17.39%
Copper:0.31mg
15.65%
Vitamin B5:1.13mg
11.31%
Vitamin E:1.69mg
11.28%
Vitamin B3:2.15mg
10.73%
Vitamin B12:0.45µg
7.48%
Vitamin D:0.53µg
3.56%
Source:Foodista