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Nutrition: per serving

  • kcal956
  • fat49g
  • saturates22g
  • carbs80g
  • sugars11g
  • fibre11g
  • protein42g
  • salt1.4g
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Method

  • step 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.

  • step 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.

  • step 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.

Recipe from Good Food magazine, December 2014

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Comments, questions and tips (7)

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Overall rating

A star rating of 4.1 out of 5.10 ratings

Tom Horner

The wife and youngest loved this, and they both love sprouts. I didn't like it that much, and I'm not a sprout lover. So if you are a sprout fan, would recommend this!

alibanzaza

Enjoyed this meal, tasty with the chorizo, easy to make, sprouts look a lot but wilt down and was good amount. We used creme fraiche rather than cream as slightly less sat fat, but needed more whisking. Took us a bit longer at the end to heat the sauce up as we were worried about it curdling, took…

MelonMelon

Wasn't wild about the sprouts in this. I dispensed with the cream & went for the Italian method & the sauce was good

dave6376 avatar

dave6376

I really like sprouts but 22g of saturated fat? No thanks.

Amarts

A star rating of 1 out of 5.

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

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