A Thanksgiving Side Dish Double-Take

One of my very favorite ways to prepare Brussels Sprouts is my recipe using pancetta and pine nuts.  It was recently featured as the recipe of the week on the popular all-about-town website, SuzySaid.  Well tonight, since I had all the ingredients for this particular side dish, but nothing for an entrée, I decided to make it INTO an entrée.  The secret?  Pasta!  By tossing this side with pasta and a super-fast no-cook carbonara sauce, you create a delicious main course pasta that is colorful and filling.  Besides, if you have the sprouts leftover from  Thanksgiving, what a great way for them to make a second appearance on your table!

To make this entrée is simple:

Pasta with Brussels Sprouts and Pancetta

In a small bowl whisk together one egg with 2 tablespoons of parmesan cheese.

Toss this egg mixture (which is a classic carbonara sauce) with a half pound of  hot cooked pasta.  The heat of the pasta allows the egg to cook to a safe temperature.

Add in the Pan Roasted Brussels Sprouts with Pancetta dish and toss to combine. 

Serve immediately.

NOTE:  When I made this dish from scratch (not using leftovers) I simply made the side dish with a slightly smaller amount of each ingredient.  I also added about half of a cup of frozen peas to the pasta cooking water right toward the end of the cooking time, just to amp up the veggies and color in this dish.

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.


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