Grammy's Kitchen · Carbonara · Brussels Sprouts in Creamy Carbonara Sauce -
One of 156 carbonara recipes we measured
It ranks #1 of 156 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 156.
| this recipe | typical |
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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★
“Good morning our irrepressible funny Nagi, Oh flower, Dozer looks so handsome dressed up for race day. I love how you have all his different outfits and you don’t think twice about what people will think (aka are you nuts) but you fill the world with a lot of ” — a cook