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Caramelised sprout and chestnut carbonara recipe

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Crispy caramelised sprouts add a sweet crunch and festive twist to this carbonara. Serve with S. Pellegrino sparkling water on the side; the gentle bubbles are a refreshing accompaniment to the rich flavours in this Italian-inspired dish. See method

Serves 4
Takes 30 mins
625 calories / serving

Ingredients

2 x 200g packs peeled Brussels sprouts, halved lengthways
2 tbsp olive oil
½ lemon, zested and juiced
2 x 65g packs Italian unsmoked pancetta
2 large garlic cloves, finely chopped
100g shallots, thinly sliced
180g pack cooked chestnuts, roughly chopped
2 large free-range eggs, lightly beaten
60g Parmesan, finely grated, plus extra to serve
200g spaghetti
120g pack Tenderstem broccoli tips
20g fresh flat-leaf parsley, finely chopped

Perfect with:

S. Pellegrino Sparkling Natural Mineral Water
Add a touch of sparkle to mealtimes.

Shop ingredients

If you haven't got spaghetti, try using linguine instead

Each serving contains

Energy
2615kj
625kcal 31%
Fat
27g 38%
Saturates
8g 41%
Sugars
10g 11%
Salt
1.5g 25%

of the reference intake
Carbohydrate 59.7g Protein 30.9g Fibre 10.3g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. On a large roasting tray, toss the sprouts in 1 tbsp oil and roast on the middle shelf of the oven for 15-20 mins, tossing halfway through, until evenly golden and lightly charred, whilst still retaining their crunch. Mix through the lemon juice and zest.
Meanwhile, heat the remaining 1 tbsp oil in a large frying pan. Add the pancetta, garlic, shallots and chestnuts and cook for 10 mins, stirring frequently, until the fat on the pancetta has melted and the meat has crisped.
Whisk the egg and Parmesan together until evenly combined.
Bring a large pan of water to the boil and cook the pasta according to instructions, adding the broccoli to the pan for the final 5 mins of cooking. Once al dente, drain, reserving a mug of the cooking water.
Add the spaghetti and broccoli to the pancetta pan, and, stirring continuously, pour over the egg and Parmesan mix. Beat with a wooden spoon until you have a smooth, glossy sauce. Add a splash of the cooking water to loosen, if needed. Toss through the caramelised sprouts.
Divide between 4 plates and top with a sprinkle of Parmesan and parsley to serve.

See more Christmas recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.