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Ingredients
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Pasta & main
Carbonara sauce
Bacon & Brussels sprouts
Finishing
Method
Pasta & main
- 1
Bring water to boil and cook linguini
Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add 12 oz linguini and cook until al dente according to package (usually 8–10 minutes). Reserve 1 cup of the cooking water before draining, then drain the pasta and set aside. Keep the pasta warm in the pot off the heat.
Bacon & Brussels sprouts
- 2
Cook bacon
While the pasta water comes to a boil, cut 8 oz thick-cut bacon into 1/2-inch pieces. Heat a large (12-inch) skillet over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and pieces are crisp but not burned, about 8–10 minutes. Reduce heat as needed. Using a slotted spoon, transfer bacon to a paper-towel-lined plate leaving about 2–3 tablespoons of bacon fat in the skillet. If there isn't enough fat, add 1 tablespoon olive oil.
- 3
Cook Brussels sprouts
Add trimmed and halved (if large) 12 oz Brussels sprouts to the skillet cut side down in a single layer. Add 1 tablespoon olive oil if the pan is dry. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook undisturbed over medium-high heat until the cut sides are deeply browned, about 4–6 minutes. Stir and continue to cook until tender and caramelized, another 3–4 minutes. If pan gets too dry, add a splash (1–2 tbsp) of reserved pasta water. Return the cooked bacon to the pan with the sprouts, toss to combine, and remove the skillet from heat.
Carbonara sauce
- 4
Make the egg-cheese mixture
In a medium bowl, whisk together 3 large eggs, 1 large egg yolk, 1 cup grated Pecorino Romano and 1/2 cup grated Parmigiano-Reggiano until smooth. Add 1 teaspoon freshly ground black pepper and 1/4 teaspoon salt (optional). The mixture should be thick and creamy. Set aside.
Assembly & finishing
- 5
Combine pasta with bacon & sprouts
With the skillet off the heat (or over the lowest possible heat), add the drained hot linguini to the skillet with bacon and Brussels sprouts. Toss to combine and distribute evenly. If the skillet is small, transfer contents to the large pot used for pasta and work there.
- 6
Emulsify with egg-cheese mixture
Working quickly but carefully, pour the egg-cheese mixture over the hot pasta while tossing continuously to create a silky sauce. Add reserved pasta cooking water a few tablespoons at a time as needed to loosen and emulsify the sauce — use roughly 1/2 to 3/4 cup of the reserved water to reach a creamy consistency. The residual heat of the pasta will cook the eggs; avoid high direct heat to prevent scrambling. Continue tossing until the sauce clings to the pasta and is glossy.
- 7
Adjust seasoning and serve
Taste and adjust seasoning with salt and additional black pepper if desired. Stir in 1 tablespoon chopped parsley if using. Plate immediately and top each serving with extra grated cheese (about 1/4 cup total) and an additional crack of black pepper. Serve hot.