The best way to use up the sprouts. Your MOB will go crazy for this one.
Make sure you add lots of the pasta water to the sauce in order to make it nice and silky.
Cooking Time (includes preparation time): 20 Minutes
Feeds: 4 People
200g Block of Parmesan - £2.00
300g of Smoked Streaky Bacon - £2.00
Garlic - £0.30
6 Eggs - £1.00
500g of Brussel Sprouts - £1.00
500g of Linguini - £0.59
187ml of White Wine - £1.35
Total Cost – £8.94 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Grab a bowl and grate in ¾ of your Parmesan. Add 6 egg yolks and a very, very generous amount of black pepper, 4 or 5 pinches of it. A good carbonara is meant to be peppery, hence the name, CARBONara.
Whisk everything together and set aside.
Finely chop your brussel sprouts and your bacon. Add the bacon chunks to the frying pan. Once they start crisping up, add your sprouts.
Pour in your white wine. Keep stirring the sauce until the wine has dissolved and the sprouts start to brown.
Add your linguine to a pan of boiling water. Salt the boiling water – pasta water is meant to be almost as salty as the sea!
Once the bacon is crisp and the sprouts are nicely wilted, add 2 sliced garlic cloves. Allow to soften. If the garlic or sprouts look like they are catching on the pan, add small spoons of the starchy pasta water.
When the pasta is 1 minute away being ready – so still quite al dente - take out 5 or 6 ladles of the pasta water and pour it into a bowl. Set this bowl aside.
Drain the pasta and pour the pasta into the pan with the brussels, bacon and garlic. Add a couple ladles of the pasta water, cooking everything together over a medium heat. Once the water has dissolved and the pasta is nice and silky, take everything off the heat.
Allow to cool down for 1 minute. Add the egg and Parmesan mixture and another ladle of the water. Mix everything together. If it looks too thick, add a bit more water. It should be silky smooth!
Serve with a sprinkle of Parmesan and twist or two more of black pepper!