Caramelised sprout and chestnut carbonara recipe

2 ratings

Crispy caramelised sprouts add a sweet crunch and festive twist to this carbonara. See method

Ingredients

If you haven't got spaghetti, try using linguine instead

of the reference intake
Carbohydrate 59.7g Protein 30.9g Fibre 10.3g

Preheat the oven to gas 7, 220°C, fan 200°C. On a large roasting tray, toss the sprouts in 1 tbsp oil and roast on the middle shelf of the oven for 15-20 mins, tossing halfway through, until evenly golden and lightly charred, whilst still retaining their crunch. Mix through the lemon juice and zest.
Meanwhile, heat the remaining 1 tbsp oil in a large frying pan. Add the pancetta, garlic, shallots and chestnuts and cook for 10 mins, stirring frequently, until the fat on the pancetta has melted and the meat has crisped.
Whisk the egg and Parmesan together until evenly combined.
Bring a large pan of water to the boil and cook the pasta according to instructions, adding the broccoli to the pan for the final 5 mins of cooking. Once al dente, drain, reserving a mug of the cooking water.
Add the spaghetti and broccoli to the pancetta pan, and, stirring continuously, pour over the egg and Parmesan mix. Beat with a wooden spoon until you have a smooth, glossy sauce. Add a splash of the cooking water to loosen, if needed. Toss through the caramelised sprouts.
Divide between 4 plates and top with a sprinkle of Parmesan and parsley to serve.

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