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How to Cook

Brussels Sprout & Chorizo Carbonara

This Brussels Sprout & Chorizo Carbonara brings a fresh twist to a classic pasta dish, combining tender Brussels sprouts with smoky chorizo and a rich, creamy sauce. The sprouts add a subtle sweetness and texture, balanced by the warmth and savoury flavour of the chorizo. Tossed through pasta and finished with a little Parmesan, it’s a satisfying dish that makes the most of seasonal vegetables and familiar ingredients, brought together with care.

Prep Time: 10 minutes

Cooking Time: 25 minutes

Serves: 2

Method

  1. 1 Heat a large frying pan with the olive oil and boil a large pan of salted water.
  2. 2 Add the sliced chorizo to the frying pan and cook for 5 minutes, stirring, until the oils are released into the pan.
  3. 3 Add the sliced Brussels sprouts to the frying pan, season and cook for 10 mins, stirring now and then, until tender.
  4. 4 Bring a large pan of salted water to the boil and cook the pasta following pack instructions.
  5. 5 Whisk the egg yolks, single cream and milk with the grated Parmesan and a good grind of black pepper.
  6. 6 When the pasta is cooked, drain, reserving a cup of the cooking water, and add the pasta to the frying pan.
  7. 7 Turn the heat to very low and add the egg mixture.
  8. 8 Toss everything together for 2-3 mins until the sauce has thickened, adding a splash more water if it looks to dry.
  9. 9 Serve with extra Parmesan.

Ingredients

  • 2 tsp olive oil
  • 140g sliced chorizo
  • 250g locally grown Brussels sprouts
  • 200g Yorkshire Pasta Company Fusilli
  • 3x free range egg yolks
  • 150ml single cream
  • 50ml milk
  • 25g grated parmesan, or other hard sharp cheese
  • Black pepper, to taste

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