Brussels Sprouts Carbonara

I- Ingredients:

• 2 Large Eggs;
• 3/4 Cups Parmesan Cheese;
• 1/4 Cup Loosely Packed Basil, Chopped;
• 1/4 Tsp Crushed Red Pepper Flakes (optional)
• 12 Oz Delallo Fusilli, Gluten-Free or Wheat;
• 3 Oz Diced Pancetta;
• 2 Cloves Crushed Garlic;
• 1/4 Cup Chopped Shallots;
• 10 Oz Brussels Sprouts, Shredded;
• Kosher Salt;
• Fresh Black Pepper.

II- Directions:

1. Whisk eggs, 1/2 cup of the cheese, basil and crushed red pepper if using; set aside.
2. Bring a large pot of salted water to a boil for the pasta.
3. In a large deep nonstick skillet, saute pancetta and shallots about 3 minutes, add the garlic and saute another minute.
4. Add the shredded brussels sprouts, and black pepper and saute another 8 -10 minutes, until slightly caramelized. Remove from heat.
5. Meanwhile, cook pasta al dente according to package directions. Reserve 1 cup of the pasta water just before draining, then drain and add to the skillet and mix well with brussels sprouts.
6. Slowly, a tablespoon at a time, add 1/4 cup of the water to the egg mixture and mix well, slowly add to pasta stirring well, add additional reserved pasta water 1/4 cup at a time as needed, stirring and finish with the remaining 1/4 cup cheese.
7. Serve right away.

III- Nutrition Facts:

• Calories: 365;
• Fat: 12 g;
• Cholesterol: 82 mg.
• Carb: 47 g;
• Fiber: 8 g;
• Protein: 17 g;
• Sugar: 2 g;
• Sodium: 541 mg;

Smart Points Value : 11