Spaghetti carbonara is one of my favorite pasta dishes because it’s done in 30 minutes or less. My mom used to make a very similar recipe when I was younger and I always ate it up! With the holidays around the corner, this dish can be whipped up with some simple pantry ingredients and will be delicious every time.
If you aren’t a huge red sauce fan, this is a great alternative. Whenever I think of Christmas, I imagine people eating large heaps of fettuccine alfredo, which sounds delicious but I tend to have a tummy ache after all of that cream. So, this carbonara is another nice option to try! It’s also incredibly fast and requires no fuss, and you can certainly use other vegetables like peas, peppers or broccoli. Whatever is on hand will likely be delicious.
For the wine, feel free to use sauvignon blanc or pinot grigio. I used Trader Joes $3 dollar blend so no need for it to be fancy!
If you prefer your brussel sprouts to be more crunchy, you can roast them in the oven for twenty minutes at 425 degrees. However, I find the fry pan method much easier, and I like how the sprouts taste after soaking in the wine and prosciutto fat.
And that’s about it for me! If you’re looking for a dish like mine, this Crate and Barrel one is similar!
Looking for more pasta ideas? Try my Lemon Shrimp Fettuccine with Toasted Ciabatta or Steak and Arugula Salad.
Christmas Carbonara with Brussel Sprouts and Prosciutto
Equipment
- large pot
- large, shallow serving bowl
- cutting board
- sharp knife
- medium frying pan
Ingredients
- 2 eggs at room temperature
- ¼ cup Pecorino Romano cheese grated
- ¼ cup parmesan cheese grated
- 1 lb spaghetti
- 4 tbsps extra virgin olive oil
- ¼ lb prosciutto or pancetta cubed or sliced
- 2 cloves garlic peeled and minced
- ½ cup dry white wine (like pinot grigio)
- 1 handful parsley coarsely chopped
- 1 pinch salt and pepper
- ½ lb brussel sprouts halved or quartered
- 1 pinch red pepper flakes
Instructions
- Bring a large pot of water to a boil. Meanwhile, break two eggs into a warm, large and shallow bowl (like a lasagna dish!). Mix them together with ¼ cup of Pecorino Romano and ¼ cup of grated parmesan. Set aside.
- Salt the boiling water and throw in the spaghetti. Cook until al dente, 7-9 minutes.
- While the pasta is cooking, warm the 4 tablespoons of olive oil in a medium frying pan over medium heat. Add the brussel sprouts and sprinkle in a pinch of salt and pepper. Cook for 6-7 minutes, until the sprouts are starting to crisp and brown. Add the garlic and prosciutto, and continue to cook for 4-5 more minutes. Add the ½ cup of white wine and continue to sauté until the wine reduces by half.
- Drain the pasta, leaving a bit of water clinging to it. Add the noodles straight to the bowl with the eggs, and toss the noodles quickly. The egg mixture will quickly cling to the noodles, so be sure to get them evenly coated!
- Pour in the brussel sprouts and prosciutto mixture onto the the spaghetti and toss. Top the bowl with the chopped parsley, red pepper flakes, and salt and pepper to taste. Enjoy!
