Whole wheat orecchiette, crispy charred Brussels sprouts, salty pancetta, and sautéed mushrooms get cloaked in a creamy carbonara sauce for an absolutely irresistible fall or winter pasta.
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“This might be my new favorite dish! I made it tonight and both my husband and I LOVED it. I can’t wait to eat the leftovers for lunch tomorrow!” -Colleen, FoodieCrush reader
This post is sponsored by DeLallo Foods
I’m As Shocked As You Are That Brussels Sprouts Are Now in Our Meal Rotation
There are several saving graces to this Brussels sprouts-laden pasta. Saving graces that make it a recipe I’ve made more than once — say what????? Yep, this Brussels sprouts hater is now *shhh* a lover.
The first would be giving those little leaves a good crispy, crunchy char. Browning them takes away a bit of the bitter flavor and salting them as they char makes them crispy and gives them a great punch of flavor.
The next saving grace is sliced shiitake mushrooms. I love anything with mushrooms and while they aren’t usually in a traditional carbonara, they make a welcome appearance here.
But now, let’s get back to the classic flavors of carbonara with crisped pancetta and salty cheese in a creamy sauce! When I made this pasta to take the photos, Smudge had a few friends over and they all not only didn’t bat an eye at the idea of whole wheat pasta but they ate they ate every last on
Enjoy!
PS. If you love this dish, be sure to try my classic spaghetti carbonara or Asian-fusion chili crisp carbonara next!
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Pasta of choice — I try to hop onto the whole wheat pasta train whenever I can (added nutrients! more fiber!), and I’m currently loving DeLallo’s chewy whole wheat orecchiette. Feel free to sub in any type of pasta you like, whole wheat or otherwise.
- Brussels sprouts — Remove the woody ends and slice them thinly to maximize their crispiness.
- Pancetta — This dry-cured Italian pork is more flavorful than traditional American bacon, but you can sub in bacon if that’s what you’ve got on hand.
- Mushrooms — I love using shiitake mushrooms for their earthy, umami flavor, but any kind works.
- Butter — Just a few tablespoons forms the backbone of our carbonara sauce.
- Egg yolks — When mixed with the hot pasta water and butter, the yolks create the dreamiest, creamiest sauce.
- Parmesan cheese — Freshly grated Parm won’t clump up when it hits the hot sauce.
How to Make This Brussels Sprouts Pasta
- Boil the pasta (and reserve the pasta water!). Follow the package instructions for perfectly al dente pasta. Remember to save the starchy pasta water, which we’re going to use to thicken up the carbonara sauce instead of heavy cream.
- Char the Brussels sprouts. The trick is to add them to a lightly oiled pan and then let them sit undisturbed for several minutes. The prolonged contact with the pan is what chars them!
- Sauté the pancetta and mushrooms. You want to cook the pancetta first so it renders most of its fat, which then adds tons of flavor to the ‘shrooms.
- Build the sauce. The key to a lump-free carbonara sauce is to whisk the hot pasta water, Parm, and egg yolks into the pan in stages. Mixing the egg yolks into the pasta really, really well is the key. It’s what gives the sauce its body, and, you don’t want to take a bite into boiled egg yolk instead of a creamy sauce.
- Add the Brussels sprouts last. To maintain their crisp edges, I found it best to add the sprouts last and give the taste one last toss before serving.
What to Serve on the Side
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Creamy Brussels Sprouts Pasta Carbonara Recipe
Ingredients
- 10 ounces DeLallo whole wheat orecchiette + ½ cup reserved pasta water
- 2 tablespoons DeLallo extra virgin olive oil
- 8 ounces Brussels sprouts , trimmed and leaves separated
- 3 ounces pancetta , chopped
- 8 ounces shiitake mushrooms , trimmed and sliced
- Kosher salt and freshly ground black pepper , to taste
- 4 tablespoons unsalted butter , cut into pieces
- ½ cup grated parmesan cheese
- 2 large egg yolks , beaten
Instructions
- Boil the pasta. Bring a medium sauce pan of water to a boil and season generously with kosher salt. Add the DeLallo whole wheat orecchiette and cook until al dente. Drain and reserve the pasta water.
- Char the Brussels sprouts. While the pasta is cooking, add 1 tablespoon of olive oil to a large, high sided sauté pan over high heat. Add the brussels sprouts leaves and cook for 4-5 minutes, or until the leaves are lightly charred, turning occasionally. Season with kosher salt and transfer to a bowl.
- Cook the pancetta and mushrooms. Heat the last tablespoon of olive oil in the pan over medium high heat and cook the pancetta until browned and crispy, about 5 minutes. Add the mushrooms to the pan and cook for another 3 minutes. Season with freshly ground black pepper.
- Bring it all together. Lower the temperature and add ½ cup of the reserved pasta water to the pan and then add 1 tablespoon of the butter at a time, whisking until the sauce is smooth and adding more pasta water until the sauce thickens and becomes silky. Add the pasta to the sauce and cook for about 2 minutes then add the parmesan cheese and stir to combine. Add the beaten eggs and stir into the pasta until totally incorporated into the pasta. Add the charred Brussels sprout leaves and garnish with more parmesan and serve.
Notes
Nutrition
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This post is sponsored by DeLallo Foods. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
Jill Passanisi
I can’t wait to try this recipe! Yes I gave it 5 stars without trying because the description and photos made me realize it is already a winner. All of my favorite ingredients combined! I have never tried this shape of pasta but can’t wait to! Thank you and CHEERS! I love your recipes and website so much!
Ashley @ Foodie Crush
Thank you so much, Jill! Glad you’re here and hope you enjoy this Pasta!
Toni
Hi – I’m assuming because you use 10oz pasta, this makes 5 servings? Cooking for 1, and I like to know the estimated serving amount so I can adjust accordingly. Thanks!
Jean G. Kyle
The article will help you to understand about the Carbonara Pasta with Charred Brussels Sprouts. Do you know how to prepare absolutely irresistible pasta? The article says that Whole wheat orecchiette, crispy charred brussels sprouts, salty pancetta, and sautéed shiitake mushrooms get swathed in a creamy carbonara sauce for an utterly tempting pasta. The article has given the recipe that help you to prepare it and also given images that can help you to understand what is being written in the article.
Ashley Sorenson
Thanks so much!
Matt
This is an awesome recipe!
Have cooked it 3 times in the past 2 weeks.
It’s the height of brussel sprout season over here in Australia right now so it wont be the last wee cook it this season.
Thank you!
Colleen
This might be my new favorite dish! I made it tonight and both my husband and I LOVED it. I can’t wait to eat the leftovers for lunch tomorrow!
You had leftovers? I’m jealous! So glad you enjoyed it!
C.Woods
All I have to say is WOW!!! This pasta is amazing. I used white mushrooms instead of the shiitakes. I was very impressed. I will be making this again.
Hi Cidnii, So glad you enjoyed it. And yes, mushrooms of most any flavor work in it. Thanks for the comment.
Jane
I am always delighted to find Brussels sprouts cooked in a myriad of different styles. Opposing your statement about the “dastardly little cluster”, I would have to say it was my favourite vegetable growing up, my mom would stir fry them in oyster sauce, Asian style. And this recipe bring those memories tumbling forth. About the combination pasta/little sproutsters. Paradise on taste buds!
Erin @ Miss Scrambled Egg
Okay, so until last year, I had never had Brussels Sprouts. My mom made them on a winter weekend and my life was changed. I can eat these little cabbages for a snack and be perfectly happy. Carbonara pasta…yum!
Laura @ Laura's Culinar Adventures
This is my definition of comfort food! Yum!
End of tenancy cleaning Chiswick
This pasta looks amazing! I’m sure it’s absolutely delicious. Love the flavour combo you used. I will try your recipe.
Laura (Tutti Dolci)
I’m all about crispy brussels sprouts, killer dish!
Denise | Sweet Peas & Saffron
I LOVE the looks of this dish! Brussels sprouts have definitely grown on me this past year…I have memories of horrible, mushy, overcooked things, but they deserve so much more than that reputation! This pasta looks so delicious, and a perfect week-night dinner!
susano
Had to make this tonight! Had all the ingredients except pancetta. So I made it a meatless monday recipe. It was delicious! It’s added to my recipe book. Thanks!
Annalise @ Completely Delicious
All of my favorite things in one irresistible pasta dish. Welcome to the I Love Brussels Sprouts club! :)
jenna @ just j.faye
This pasta looks delicious – from the brussels sprouts to the mushrooms to the pancetta to the actual noodles. I’ve never made carbonara pasta, but I put a fried egg on basically everything, so I’m pretty sure I would love an egg mixed into pasta.
Caroline @ Shrinking Single
Yah to brussels sprouts. I was always the weird kid who loved them and I make my Mum serve them on Christmas Day even though it isn’t exactly brussels sprouts season in Australia then. But hey we moved here from England and you need to take traditions with you :)
Stephanie @ Girl Versus Dough
Oh hello, delicious bowl of pasta goodness. COME TO MAMA.
Jenny Flake
Oh my! This dish looks incredible…love those brussel sprouts :D
Nicole - Coking for Keeps
Carbonara is one of my all-time favorite pasta indulgences, it’s so simple, yet so flavorful at the same time. THIS is like a fancied up version, I love all the little additions, and I happen to be a giant brussels sprout fan, so those guys don’t scare me at all. Love the little orecchiette!
Sarah | Broma Bakery
I wish I could make an open-mouth emoji to describe my face right now. This. Is. Gorgeous. Can I come over for dinner? I’ll bring dessert :)
Sara @ Cake Over Steak
Oh my goodness my mouth is watering! I’m crazy for mushrooms and my husband is crazy for brussels sprouts, so this would be a perfect compromise dish. Lovely!
Angela @ Eat Spin Run Repeat
Ok, Jess from How Sweet Eats just posted charred cauliflower and now you with the charred Brussels – two of my all-time fave foods!! I would eat both every single day if I could. Don’t you worry – you’re not the only one who craves em! :)
Aimee @ ShugarySweets
I need this for dinner. TONIGHT. I love DeLallo’s whole wheat pasta, it’s all I buy :)
Dilshad
Absolutely gorgeous photography.
Liz @ The Lemon Bowl
Love the charred bits of these Brussels! And I am with you – there is no better brand of whole wheat pasta than DeLallo. I’ve tried others and they’re super gritty. Will you make me this next week? :)