Brussels Sprouts à La Carbonara


I know, I know . . . ! There is no cream in a real carbonara.

But let me put it this way: This dish really does resemble a carbonara, and with cream in it you can easily make it in advance and you’ll only have to reheat it before you serve dinner. We’re aiming for ease, and foolproof methods. Christmas cooking should remain fun.


  • Sea salt
  • pounds (1 kg) Brussels sprouts, cleaned and halved
  • ounces (150 g) bacon, diced
  • 2 small cloves garlic, minced
  • 1 cup (250 ml) heavy cream
  • ½ cup (50 g) grated Parmesan cheese
  • freshly ground black pepper
  • 1 small bunch fresh parsley, chopped



Bring a large saucepan of salted water to a boil. Add the Brussels sprouts and cook them for 10 minutes. Drain, rinse with cold water, and let stand to drain.

Fry the bacon in a skillet. Add the garlic at the last moment and fry for 2 minutes. Combine with the Brussels sprouts.

Mix the cream and cheese and season with pepper. Set everything aside until ready to serve.


Heat the cream mixture in a skillet. Stir in the Brussels sprouts mixture and cook to heat through. Sprinkle with the parsley and serve.