GLUTEN-FREE BRUSSELS SPROUTS CARBONARA

Gluten-Free Brussels Sprouts Carbonara image

This healthy recipe is delicious enough to convert even those who feel dubious about this vitamin C-packed crucifer, which gets its moment in the spotlight, tossed into a peppery pasta carbonara.

Provided by Silvana Nardone

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

8 ounces quinoa spaghetti
Kosher salt
4 strips bacon, cut into 1/2-inch pieces
1 garlic clove, smashed
8 ounces shredded Brussels sprouts
2 large eggs, at room temperature
Freshly ground black pepper
1/4 cup grated pecorino, optional

Steps:

Cook the pasta in a large pot of boiling salted water until al dente.
Meanwhile, cook the bacon, stirring occasionally, in a large skillet over medium-high heat until crisp; drain, reserving some of the bacon fat. Using the same skillet, cook the garlic and Brussels sprouts, stirring occasionally, until golden, about 5 minutes.
In a large bowl, whisk together the eggs and sprinkle with plenty of pepper. Add the drained pasta, bacon, Brussels sprouts and some of the reserved bacon fat, if using; toss to combine. Serve with the pecorino, if using.

Nutrition Facts : Calories 285.5, Fat 6.3 grams, SaturatedFat 1.8 grams, Cholesterol 98 milligrams, Sodium 190 milligrams, Carbohydrate 48.2 grams, Fiber 4.8 grams, Protein 10.1 grams, Sugar 1.6 grams