This dish combines a few of my favorite things – caramelized shredded brussels sprouts, pasta and pancetta in a delicious, creamy sauce that takes about 15 minutes to make.
I made this yesterday for lunch and Karina, my oldest daughter loved it. I didn’t want to use white pasta, but I didn’t think whole wheat pasta would be right here so I used a my favorite gluten-free fusilli from DeLallo which has the same taste as white pasta, with a perfect al dente texture. You can of course use any pasta you wish.
This recipe serves six, but you can easily halve it to serve 3 if you don’t want to make as much. Hope you enjoy! If you make this recipe, take a picture and share on Instagram with a hashtag #skinnytaste for a chance to get a regram!
Original Source: Brussels Sprouts Carbonara