Shredded carbonara sprouts
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Shredded carbonara sprouts

By Barney Desmazery

Complete your Christmas table with this creamy side dish – even sprout haters are sure to enjoy the salty, cheesy, carbonara-inspired flavour

  • Prep:10 mins
    Cook:20 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 187
  • fat 14g
  • saturates 7g
  • carbs 4g
  • sugars 0g
  • fibre 5g
  • protein 8g
  • salt 0.8g

Ingredients

  • vegetable oil , for drizzling
  • 130g smoked cubed pancetta or bacon lardons
  • 600g brussels sprouts , shredded
  • 100ml crème fraîche or double cream
  • 10g parmesan or pecorino, finely grated, plus extra to serve

Method

  1. Heat a drizzle of oil in a large, shallow pan over a medium heat and fry the pancetta for 8-10 mins until golden and crisp. Remove to a bowl using a slotted spoon.

  2. Sprinkle in ¼ tsp cracked black pepper and toast in the residual fat for a minute, then stir in the sprouts and continue to cook for 10 mins until the sprouts have wilted and are tender with just a slight bite. Stir in the crème fraîche and fried pancetta, followed by the cheese. Season to taste and scatter over more cheese before serving.

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