Use up your your Christmas leftovers with this scrumptious carbonara recipe from Joe Wicks’ bestselling cookbook Feel Good Food!
This is such a bangin’ recipe. Roasted Brussels sprouts are a game-changer. They take on a totally new flavour and texture to the smelly ones your granny used to boil in water. They become sweet and nutty and crispy, and are honestly amazing. I never thought I’d ever say that about sprouts, but it’s true. I think you’ll love this one!
SERVES 4
- 500g Brussels sprouts, halved
- 1 tbsp light olive oil
- 160g pancetta cubes
- 300g wholemeal spaghetti
- 4 egg yolks
- 50g Parmesan cheese, finely grated salt and freshly ground black pepper
- 1 Preheat the oven to 220°C/200°C fan.
- Toss the sprouts with the oil on a large baking tray. Sprinkle the pancetta cubes over the sprouts. Roast for 20-25 minutes until the pancetta is crisp and the sprouts are golden.
- Meanwhile, bring a large pan of salted water to the boil, add the spaghetti and cook according to the packet instructions.
- As the spaghetti is boiling, place the egg yolks into a large bowl along with the Parmesan and a few grindings of black pepper. Stir together.
- Use tongs to transfer the cooked spaghetti straight from the pan to the bowl with the eggy cheese mixture and quickly toss together, loosening with a splash of pasta water from the pan as needed. The hot pasta will cook the egg yolks and melt the cheese to make a creamy sauce.
- Divide the pasta between plates and top with the roasted sprouts and pancetta.
Feel Good Fact:
Carbonara seems like it contains loads of cheese and cream, but in reality it doesn’t have much at all. By using Parmesan, which has a strong flavour, you still get that cheesy hit from just a small amount The creaminess comes from the egg yolks. Sprouts are high in fibre and rich in vitamins C and K.
Love the recipe? Find more like it in Feel Good Food by Joe Wicks. Available here.
