Brussels sprout pasta carbonara

Step 1/5

• 400 g fettuccine
• 300 g Brussels sprouts
• salt

• cutting board
• knife
• large pot

Bring large pot of salted water to a boil. Add pasta and cook for approx. 8 min., or until al dente, according to package instructions. Meanwhile, clean and peel outside leaves from Brussels sprouts, then halve.

Step 2/5

• sieve

Drain pasta and transfer cooking water back into pot. Add Brussels sprouts and blanch for 3 – 5 min.

Step 3/5

• paper towel

Drain Brussels sprouts, reserve some cooking water, and set aside. Pat Brussels sprouts dry.

Step 4/5

• 30 g butter
• 1 tbsp honey
• salt
• pepper

• frying pan

Melt butter in a frying pan over medium heat. Add honey and Brussels sprouts. Season with salt and pepper. Sauté Brussels sprouts for approx. 5 min., then set aside.