halfbakedharvest5.0
Brussels Sprout Carbonara with Chile Pomegranate Roasted Squash.
This is the ultimate fall carbonara
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●saucepan
- ●pot
- ●skillet
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 400 degrees F.
2
To make the squash. On a rimmed baking sheet, toss together the squash, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for ⏱️ 20 minutes, then flip and roast another ⏱️ 20 minutes or until the squash is tender and lightly charred.
olive oil2 tablespoons
3
Combine the pomegranate juice, honey and crushed red pepper flakes in a small saucepan set over medium-high heat. Bring to a boil and simmer for ⏱️ 8-10 minutes or until the mixture reduces into a thin syrup. Stir in half the pomegranate arils. Toss the roasted squash in the syrup to coat.
crushed red pepper flakes1 teaspoonpinch of crushed red pepper flakes
4
Meanwhile, make the De Cecco Spaghetti. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Reserve 1 cup of pasta cooking water and then, drain.
De Cecco Spaghetti1 pound
5
Heat a large skillet over medium heat and add the bacon. Cook until the fat renders and bacon is crisp, about ⏱️ 2-3 minutes. Add the olive oil and Brussels sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to ⏱️ 10 minutes. Add the garlic and cook for about ⏱️ 1 minute or until fragrant. Add the drained pasta and give it a good toss. Cook for about ⏱️ 2 minutes, until warmed through.
bacon (diced)4 slicesolive oil2 tablespoonsBrussels sprouts (shaved)1 poundgarlic (minced or grated)2 cloves
6
Beat together the eggs and Parmesan in a medium bowl. Remove the pasta from the heat and pour over the egg/cheese mixture, tossing quickly to ensure the eggs do not scramble. Continue tossing until the sauce thickens. Thin out the sauce with just a little bit of the reserved pasta water, adding slowly, until it reaches your desired consistency. Add the roasted squash.
eggs3
7
Season the carbonara with plenty of freshly ground black pepper, salt, and garnish with pomegranate arils.
Nutrition Facts
calories
700 kcal
fat Content
23 g
serving Size
1 serving
fiber Content
5 g
sugar Content
19 g
sodium Content
418 mg
protein Content
23 g
cholesterol Content
106 mg
carbohydrate Content
80 g
saturated Fat Content
7 g
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