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Sautéed Brussels Sprouts in Carbonara Sauce ~ with Bacon ~ Serves 6 as a side
Prep 10 mins ~ Cook 15 min

Bacon fat sautéed brussels sprouts are semi-braised in a carbonara-esque creamy sauce, and then finished with a sprinkle of crispy bacon.
You’ll love how the brussels sprouts act like a sponge so when you bite into them, and all that creamy sauce squirts into your mouth!

Ingredients
150g/ 5oz bacon, chopped (use streaky, not lean)
750g/1 1/2 lb brussels sprouts
1/4 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, finely minced
1/2 cup chicken or vegetable stock / broth, low sodium
1 cup cream, heavy/thickened ~ Lower fat alternatives ~ evaporated milk or light cream. If sauce is too thin for your taste at the end, then dissolve 1 teaspoon cornflour/cornstarch in 2 teaspoons water and stir that in.
1/2 cup parmesan, finely grated (grate your own)
1/2 cup shredded mozzarella or any other melting cheese

Instructions
Prepare brussels sprouts: Trim the woody end off, halve, then remove scraggly and loose outer layers.

Cook bacon: Place bacon in cold non stick skillet, then turn the stove on medium high. Cook bacon for 2 to 3 minutes until golden, then remove with a slotted spoon.
Reserve some fat: Discard excess bacon fat, leaving behind 2 tablespoons (or so). If you're short, add a dab of butter or olive oil.
Sauté brussels: Add brussels sprouts and cook for 3 minutes, stirring every now and then, until the cut face becomes light golden.
Add garlic, salt and pepper, then keep sautéing for another 1 minute or until the cut face become golden.
Braise in stock: Add chicken stock then lower heat to medium and simmer for 4 – 5 minutes, stirring every now and then to encourage even cooking, until the brussels are almost cooked through (check with a knife). Don't let them cook through completely – we will be simmering a little more.
Add cream and stir. Simmer for 2 minutes to reduce.
Add parmesan and cheese. Stir until melted, then simmer for a further 1 minute to to let the sauce thicken more and for the brussels sprouts to finish cooking through.
Check for salt: Taste and adjust salt.
Sprinkle with bacon: Transfer to serving bowl, sprinkle with cooked bacon and serve hot!

Make ahead ~ While the beans version keeps very well the next day, this one is best consumed fresh because the brussels sprouts have a tendency to get a little soggy when left overnight. Some people declare they love it that way because it soaks up the sauce even more! Texture questions aside, the flavour is still very, very good the next day.

Not suitable for freezing.
 

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