Sprout & chorizo carbonara

Sprout & chorizo carbonara

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(8 ratings)

Prep: 10 mins Cook: 25 mins


Serves 2
Pan fry cubed chorizo and Brussels sprouts, then toss with egg yolks, spaghetti and Parmesan for an indulgently creamy weeknight dinner

Nutrition and extra info

Nutrition: per serving

  • kcal956
  • fat49g
  • saturates22g
  • carbs80g
  • sugars11g
  • fibre11g
  • protein42g
  • salt1.4g
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  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 140g cubed chorizo



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 250g Brussels sprouts
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are thought to have been cultivated in…

  • 200g spaghetti
  • 3 egg yolks
  • 150ml single cream
  • 50ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 25g grated parmesan, plus extra, to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • black pepper, to taste


  1. Heat a large frying pan with the olive oil and boil a large pan of salted water. Add the cubed chorizo to the frying pan and cook for 5 minutes, stirring, until the oils are released into the pan. Halve and finely slice the Brussels sprouts. Add these to the frying pan, season and cook for 10 mins, stirring now and then, until tender.

  2. Cook the spaghetti following pack instructions. Whisk the egg yolks, single cream and milk with the grated Parmesan and a good grind of black pepper.

  3. When the pasta is cooked, drain, reserving a cup of the cooking water, and add the pasta to the frying pan. Turn the heat to very low and add the egg mixture. Toss everything together for 2-3 mins until the sauce has thickened, adding a splash more water if it looks to dry. Serve with extra Parmesan.

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Comments, questions and tips

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dave6376's picture
3rd Nov, 2019
I really like sprouts but 22g of saturated fat? No thanks.
31st Jan, 2018
I am not even going to try this - you have made a typical anglo american error of using cream in a carbonara and milk. There is no problem being inventive but no one in italy would ever put cream and milk in a carbonara - you just destroy the taste and turn it into stodge
17th Apr, 2016
I nearly scrolled right past this one just at the mention of sprouts! Who would have thought that something so simple, could taste so wonderful. This will be on the menu again in our house!
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roxydainton's picture
8th Feb, 2015
I loved the thought of sprouts, chorizo and parmesan, so I followed step 1, but then I made a pastry flan case, and a quark/parmesan and egg filling, put in the sprout mix, topped with more grated parmesan and turned this recipe into a quiche. I've made it twice with slight alterations to the custard filling each time. It has been delicious both times, but I will continue tweaking it until I am sure I have a definitive recipe. It is a great combination of flavours.
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