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Roasted Brussels Sprout Carbonara
- 1 pound brussels sprouts, trimmed and quartered
- 1 tablespoon olive oil
- salt and pepper to taste
- 4 slices bacon, cut into 1 inch pieces
- 1/2 pound pasta
- 1 clove garlic, chopped
- 2 egg yolks
- 2 tablespoons heavy cream
- 1/4 cup pecorino romano or parmigiano reggiano (parmesan), grated
- pepper to taste
- 1 tablespoon parsley, chopped
Directions:View on Closet Cooking
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