Grammy's Kitchen · Carbonara · Brussels Sprouts in Creamy Carbonara Sauce -
One of 63 carbonara recipes we measured
It ranks #1 of 63 for brightness among the carbonara recipes we compared. 15 cooks on www.recipetineats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| protein add | 0% | 47% |
| egg | 0% | 39% |
| aromatics | 0% | 2% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 150 g | 150g/ 5oz bacon (, chopped (use streaky, not lean)) |
| 750 g | 750g/1 1/2 lb brussels sprouts ((Note 1)) |
| 2 g | 1/4 tsp salt |
| 1 g | 1/2 tsp black pepper |
| 6 g | 2 garlic cloves (, finely minced) |
| 120 g | 1/2 cup chicken or vegetable stock / broth (, low sodium (Note 2)) |
| 238 g | 1 cup cream (, heavy/thickened (Note 3)) |
| 50 g | 1/2 cup parmesan (, finely grated (best to grate your own)) |
| 56 g | 1/2 cup shredded mozzarella (or any other melting cheese) |
Method: 10 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“LOVED this recipe- I blanched the brussel sprouts first- only because I like a softer- less al dente- chew when it comes to brussel sprouts- and I didn't want the sauce to get overly thick, cooking them longer in the pan- turned out perfectly! And yes please,” — a cook, 5.0★
“Hi Nagi, First off would like to say thank you. I’ve made so many of your recipes and they are always so damn good. This one was no different. I ended up doubling the recipe. Only thing I’d change myself is maybe a bit less heavy whipping cream and chi” — a cook, 5.0★