Brussels Sprouts in Creamy Carbonara Sauce

Step 1: Trim the woody ends off the Brussels sprouts and halve them. Remove any scraggly or loose outer leaves.

Step 2: Put the bacon in a cold nonstick skillet and turn the heat to medium-high. Cook for 2–3 minutes, until golden, then remove with a slotted spoon.

Tip: Starting with a cold skillet helps render the bacon fat.

Step 3: Discard excess bacon fat, leaving about 2 tablespoons in the skillet. If there is not enough, add a little butter or olive oil.

Step 4: Add the Brussels sprouts and cook for 3 minutes, stirring now and then, until the cut sides are lightly golden.

Step 5: Add the garlic, salt, and pepper. Continue sautéing for 1 minute, or until the cut sides are golden.

Step 6: Add the stock, lower the heat to medium, and simmer for 4–5 minutes, stirring now and then for even cooking. Check the sprouts with a knife; they should be almost cooked through, but not completely.

Step 7: Add the cream and stir. Simmer for 2 minutes to reduce.

Step 8: Add the Parmesan and mozzarella. Stir until melted, then simmer for 1 more minute so the sauce thickens and the Brussels sprouts finish cooking.

Tip: The sauce thickens further as it cools.

Step 9: Taste and add more salt if needed.

Step 10: Transfer to a serving bowl, sprinkle with the cooked bacon, and serve hot.