Fall Carbonara

I did not grow up eating brussel sprouts. Never once were they served at any meal, at any time in my childhood or adulthood. We Italians love our broccoli rabe and string beans with tomatoes and escarole, but a brussel sprout would never hit the table. When I went to college, my roommate Yanawan (yes, Yanawan) loved brussel sprouts and devoured them when they were served at dinner. I could not stomach these boiled little cabbages devoid of flavor and texture. But the brussel sprout has had a revolution over the past ten to fifteen years. A popular local restaurant near me serves them as a side dish where they are shredded and roasted with salt and butter. They are divine. Inspired by that dish and my love of all things pasta, I’ve created my appetizer for this year’s Thanksgiving dinner. Smoky maple bacon and pan-roasted brussel sprouts marry cream and egg for a seasonal take on pasta carbonara. It’s rich, so just a small dish will suffice…and satisfy.

Fall Carbonara

Four Appetizer Servings

8 slices of maple bacon, diced

2/3 cup finely chopped shallots

2 cups shredded brussel sprouts

4 egg yolks, room temperature

1 1/2 cups of heavy cream, room temperature

1/2 pound bucatini or thick spaghetti

Kosher salt and course ground pepper

Bring a large 4 quart pot to a rolling boil and season with salt. Taste the water to make sure it tastes very salty. Add the bucatini and let cook until al dente.

Mix the egg yolks and cream until well blended. Add a generous amount of course pepper and mix again.

In the meantime, heat a large heavy skillet over medium heat. Add bacon and cook until it begins to brown. Add brussel sprouts and shallots to the bacon. (Do not drain the fat.) Season with salt and pepper and saute until the brussel sprouts get golden and crispy, about ten minutes. Shut off heat and let rest on stove.

Drain the pasta, then pour it back into the pot. Add the yolk and cream mixture and mix well. Divide into 4 pasta bowls and spoon the bacon and brussel sprout mixture on top of the pasta. Serve immediately.