This quick Bacon Carbonara Pasta with Brussels Sprout dish is easy and fast enough to make for a weeknight meal but elegant enough to serve at a dinner party!
This post was sponsored by Anolon Cookware. I was compensated for this post and for developing the recipe. However, all opinions below are completely my own.
There are certain recipes that are much cherished and loved by folks. As such, these same recipes are vehemently argued back and forth about authenticity. Nothing seems to cause people to comment more than sharing a recipe with the title “carbonara” in it. Some folks add garlic while others say that garlic should NEVER come near the pan. Most folks will scream if cream is added to the recipe, virtually yelling that the addition of liquid dairy leads to alfredo NOT carbonara. As such, I know that folks will most likely be really upset with the idea of me adding brussels sprouts to carbonara pasta. Yet the combination of brussels and bacon to carbonara pasta is such an easy one that I don’t know why it’s not the new standard. Brussels sprouts, charred in the bacon fat, take on a nutty salty flavor, and dull the smokiness of the bacon and cuts the richness of the dish. Plus the bright green vegetable elevates the dish slightly, making it suitable for a weeknight dinner as well as a meal you can serve for a dinner party. Get the recipe for Bacon Carbonara Pasta with Brussels Sprouts over at the Anolon website and find the saute pan and Dutch oven that I used over at William Sonoma!