Ingredients
- 375 grams dry casarecce pasta
- 2 tablespoons olive oil
- 250 grams mushrooms, button mushrooms sliced
- 150 grams bacon (shortcut/Canadian style rashers chopped)
- 2 garlic cloves, minced
- 500 grams Brussels Sprouts (small, trimmed and halved)
- 425 grams carbonara sauce (fresh and creamy - 1 tub)
- Parmesan, finely grated to serve
How to Make
-
Step 1: Cook pasta in a stockpot of boiling salted water until tender and then drain, reserving 1/4 cup cooking liquid and cover to keep warm.
-
Step 2: Heat oil in same stockpot over a medium to high heat and add mushrooms, bacon and garlic and cook, stirring occasionally, for about 2 minutes or until mushrooms are soft and then add the sprouts and stir occasionally, for a further 6 to 7 minutes, or until sprouts are just tender.
-
Step 3: Reduce heat to medium and add the sauce, pasta and reserved cooking liquid and season with salt and pepper and stir until hot and serve with parmesan (if like my DH you do not like parmesan use a finely grated aged sharp cheddar).
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.