This is a super comforting meal and very easy to put together. I LOVE that this recipe SUPER SWAPS the bacon and refined white pasta in a traditional carbonara with crispy brussels sprouts and chickpea spaghetti!
30 minutes • Servings: 4 Print Recipe
- 1 pound shaved brussels sprouts (save time by buying already shaved)
- 1 tablespoon olive oil
- 1 package chickpea spaghetti
- 3 eggs
- 3/4 cup shredded parmesan cheese
- 1-2 minced garlic cloves
- salt & pepper to taste
•Toss brussels sprouts with olive oil and season with salt and pepper. Transfer to baking sheet and bake at 350° for 15 minutes or until leaves become golden and crispy. Or cook in air fryer at 350° for 10 minutes.
•In a large pot, cook chickpea spaghetti according to package instructions, reserve 1 cup of the hot pasta water. Rinse spaghetti and return it to the pot.
•In a large bowl whisk together eggs, parmesan, garlic, and salt & pepper. Very slowly add 1/2 cup of hot pasta water, whisking the entire time to avoid scrambling the eggs.
•Pour sauce over pasta and toss to coat. Add a little more pasta water if the sauce is too thick.
•Serve spaghetti topped with crispy brussels sprouts.
Nutritional Facts for Brussels Sprouts Carbonara
1/4 recipe yield
Daily Value %*
* Daily Value % based on a 2000 calorie diet.
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