The Atlanta Journal-Constitution
CARBONARA THAT IS SURPRISINGLY GOOD FOR YOU
3 slices applewood-smoked bacon 1 pound fresh Brussels sprouts,
trimmed and halved
Salt and black pepper, to taste 2 tablespoons kosher salt
8 ounces uncooked fettuccine
2 ounces grated Pecorino-Romano
cheese
1 large egg
1 large egg yolk
3 cups trimmed, sliced fresh rainbow
chard
1 teaspoon grated fresh lemon zest ⅛ teaspoon crushed red pepper
Preheat the oven to 425 degrees. Arrange the bacon in a single layer in a small, shallow roasting pan. Bake at 425 degrees for 12 minutes or until the bacon is crisp, turning after 6 minutes. Remove the bacon from the pan, reserving the drippings in the pan. Cool and crumble the bacon. Add the Brussels sprouts to the drippings in the pan. Sprinkle with salt and black pepper to taste; toss. Roast the Brussels sprouts at 425 degrees for 10 to 12 minutes or until golden and crisp-tender, stirring after 6 minutes. Place in a bowl, and top with the crumbled bacon.
Bring 8 cups water and 2 tablespoons kosher salt to a boil in a 12-inch straightsided saute pan over medium-high heat. Add the pasta, and cook just until al dente, about 10 minutes, stirring occasionally to prevent the pasta from clumping. Drain the pasta, reserving 1/2 cup pasta cooking water.
Combine the cheese, egg and yolk in a heat-safe medium bowl. Ladle the reserved pasta water, 2 ounces at a time, into the egg mixture, whisking constantly to gradually increase the temperature of eggs without scrambling them. Return the pasta to saute pan over low heat. Add the egg mixture to pan and cook over low heat for 1 to 2 minutes, just until the sauce begins to thicken and coat the pasta, tossing constantly. Add the Brussels sprouts and chard; toss. Remove from the heat; stir in the zest, red pepper and additional black pepper. Serve immediately. Serves 4.
Per serving: 375 calories (percent of calories from fat, 23), 19 grams protein, 53 grams carbohydrates, 6 grams fiber, 10 grams fat (4 grams saturated), 125 milligrams cholesterol, 813 milligrams sodium.
Excerpted from “$10 Dinners” by Julie Grimes. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corp. New York, N.Y. All rights reserved.