Brussels Sprouts in Creamy Carbonara Sauce with Bacon

A fast stovetop version of a gratin-style side dish where Brussels sprouts soak up all the goodness of a luscious, carbonara-inspired sauce. First, they’re kissed with smoky bacon fat and garlic, then finished in a creamy, cheesy sauce that clings to every bite. Each mouthful bursts with flavour as the tender sprouts release the rich sauce hidden inside.

Instructions

1. 1

   Trim woody ends from Brussels sprouts, halve them, and discard any loose or scraggly outer leaves.

2. 2

   Place bacon into a cold non-stick skillet, then set heat to medium-high. Cook for 2–3 minutes until golden and crisp, then remove with a slotted spoon.

3. 3

   Drain excess bacon fat, leaving about 2 tablespoons in the skillet. If less remains, add a small amount of butter or olive oil.

4. 4

   Add Brussels sprouts cut-side down. Cook for around 3 minutes, stirring occasionally, until lightly golden.

5. 5

   Stir in garlic, salt, and pepper. Continue cooking for another minute until the cut sides are deep golden.

6. 6

   Pour in stock, reduce heat to medium, and simmer for 4–5 minutes, stirring occasionally, until sprouts are nearly tender but not fully cooked.

7. 7

   Stir in cream, then simmer for 2 minutes to slightly reduce the sauce.

8. 8

   Add Parmesan and mozzarella, stirring until melted. Continue simmering for 1 minute until the sauce thickens and sprouts finish cooking.

9. 9

   Taste and adjust seasoning if needed. Transfer to a serving dish, scatter cooked bacon on top, and serve hot.

Recipe Notes

• Look for small Brussels sprouts around 3cm wide with tight leaves for the best texture. Discard ragged outer leaves during trimming.

• Low sodium stock keeps the dish from becoming overly salty. If using regular stock, omit the salt initially and season at the end.

• For a lighter version, use evaporated milk or light cream. If sauce is too thin, stir in 1 teaspoon cornstarch dissolved in 2 teaspoons water.

• Starting bacon in a cold pan allows the fat to render more efficiently without adding extra oil.

• The sauce thickens as it cools. For a richer, clingy coating, simmer the cream mixture for 1–2 minutes longer.

• Best served fresh, as sprouts can become softer after sitting. The flavour remains excellent even if made ahead, though texture changes.

• Not recommended for freezing due to sauce separation and texture changes.

• Nutrition is calculated assuming no bacon fat is discarded. Using turkey bacon and lighter cream will reduce calories.