Sprout carbonara

  • Prep: 10m
  • Cook: 15m
  • Serves: 2

Carbonara is a classic dish and Italians tend to be quite strict about how it should be made. I suspect they would not approve of this version, but it tastes so delicious that it’s worth risking any wrath.


  1. Chop the bacon into thin strips and fry in a non-stick frying pan (for which you have a lid) for a few minutes until lightly browned. Meanwhile, finely slice the shallot.
  2. Once the bacon is browned, add the shallot and thyme, turn the heat down and sweat for 5 minutes until soft but not coloured. If the bacon has not released much fat you may need to add a tablespoon of olive oil.
  3. Half the sprouts (quarter any large ones) and add them to the pan with 2 tablespoons of water. Bring to a gentle simmer and pop the lid on for a couple of minutes while the sprouts cook through. You want them just cooked but still green and with a little crunch.
  4. Meanwhile, make the sauce by mixing together the egg yolks, cream, parmesan and some salt and pepper in a jug.
  5. Once the sprouts have cooked, remove the pan from the heat then, quickly so as not to lose the heat in the pan, pour in the sauce and stir vigorously. The residual heat will cook the sauce so keep stirring or it will turn into scrambled egg. Check the seasoning and serve immediately.


All to be sourced organic where possible

  • 4 rashers streaky bacon
  • 1 shallot
  • 1 tsp thyme leaves
  • 250g spouts (you could use leftover cooked ones)
  • 3 egg yolks
  • 50g double cream
  • 30g Parmesan, grated
Kathy Slack

Kathy Slack

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