Caramelized Brussels sprouts offer a deep, nutty sweetness that pairs perfectly with a silky, carbonara-style egg and cheese sauce. By searing the sprouts cut-side down until they are golden brown, you create a complex base that contrasts beautifully with the sharp bite of Pecorino Romano and the mellow richness of Parmigiano Reggiano.

This Cream Brussel Sprout Pasta comes together quickly, making it a reliable choice for a weeknight dinner that feels a bit more thoughtful than the standard pantry staple meal. The technique of tempering the egg mixture with a splash of starchy pasta water ensures a glossy, emulsified coating that clings to every strand of noodles without any risk of scrambling.

Finished with a generous crack of black pepper and a hint of sautéed garlic, this dish strikes a balance between earthy seasonal vegetables and a comforting, indulgent sauce. It is a satisfying way to incorporate more greens into your rotation while keeping the preparation straightforward and efficient.

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If you enjoy the rich, velvety texture of this Brussels sprout dish, you might also appreciate other ways to incorporate dairy-based sauces into your weeknight meals. For those who love a tangy profile, our creamy sour cream pasta offers a slightly sharper contrast to the nutty flavor of roasted sprouts. Alternatively, if you want to master the art of a simple, comforting base, exploring the techniques behind a classic sour cream pasta sauce will provide you with a reliable foundation for countless vegetable-forward combinations.

Key Ingredients

Brussels sprouts: These are seared cut-side down until golden brown to provide a tender, caramelized base for the pasta.
Pecorino Romano: This sharp, salty cheese is whisked into the egg mixture to create a rich, savory pasta sauce.
Parmigiano Reggiano: Combined with the eggs and Pecorino, this adds depth and a glossy finish to the creamy sauce.
Eggs and Egg Yolks: These form the emulsified, carbonara-style sauce when tempered with the hot pasta cooking water.
Dried pasta: The primary starch cooked al dente and tossed directly into the garlicky sprouts and egg emulsion.
Garlic: Minced and sautéed briefly to infuse the oil with an aromatic bite before coating the noodles.

Creamy Pasta Variations to Try

If you appreciate the combination of greens and creamy sauces, try our hot smoked salmon pasta with spinach for a protein-packed alternative.
For a cooling, savory twist on traditional comfort food, our yogurt pasta dish utilizes a unique tang that balances heavy sauces beautifully.
To explore Mediterranean-inspired flavor profiles, this shish barak pasta recipe offers a satisfying and hearty variation on traditional dumplings.

Cream Brussel Sprout Pasta

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Cream Brussel Sprout Pasta Ingredients

2 large eggs2 large egg yolks50 g pecorino romano50 g parmigiano reggiano350 g dried pastaextra-virgin olive oil200 g brussels sprouts, trimmed and halved lengthwise1 garlic clove, minced

Instructions

Place the eggs, egg yolks, pecorino romano and parmigiano reggiano in a bowl and season generously with freshly-ground black pepper. Whisk well to combine and set aside.Bring a large pot of generously salted water to the boil. Add your pasta and cook according to package instructions until al dente.Meanwhile, heat a generous splash of extra-virgin olive oil in large frying or sauté pan over medium/medium-high heat. Arrange the brussels sprouts in a single layer cut side down.Cook undisturbed until deep golden brown, 4 to 5 minutes. Season with a small pinch of sea salt and freshly-ground black pepper and toss.Cook for a further 3 to 4 minutes, or until tender with a slight bite, then add the garlic and cook, stirring constantly, for 1 minute.Using a slotted spoon or spider (if using short pasta) or tongs (if using long pasta), transfer the cooked pasta to the pan and toss well to coat in the sprouty, garlicky oil.Remove the pan from the heat. Whisking constantly, add a ladleful of the pasta cooking water to the cheesy egg mixture. Warming it up like this will help prevent scrambling.Add the cheesy egg mixture to the pasta and toss continually until the sauce nicely coats the pasta and it’s all nice and glossy, adding more pasta water as necessary. Taste and adjust the seasoning to your liking.

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