Brussels Sprout Carbonara with Pomegranate Roasted Winter Squash.

Name: Brussels Sprout Carbonara with Chile Pomegranate Roasted Squash.
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 winter squash, halved + cut into 2 inch wedges; 2 tablespoons olive oil; kosher salt + pepper; 3/4 cup pomegranate juice; 1/4 cup honey; 1 teaspoon crushed red pepper flakes; arils from 1 pomegranate; 1 pound De Cecco Spaghetti; 4 slices bacon (diced); 2 tablespoons olive oil; 1 pound Brussels sprouts (shaved); 2 cloves garlic (minced or grated); 3 eggs; 1 cup freshly grated parmesan cheese (plus more for serving); pinch of crushed red pepper flakes; ½ cup fresh parsley (chopped)

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November 10, 2016

Posted in Main Course, Pasta

{This post has been created with De Cecco! I have used their Spaghetti to make one of my favorite cozy pasta recipes!}

Pasta that’s almost too pretty to eat!!

Brussels Sprout Carbonara with Pomegranate Roasted Winter Squash | halfbakedharvest.com @hbharvest

Almost being the key word…obviously.

For real though, this is the ultimate fall carbonara! Some of you might be questioning that pomegranate roasted squash and asking yourself what that heck is that, but trust me, it’s so delicious, and perfect atop this creamy, cheesy carbonara!

Configuration Wizard

So guys, I have a confession. I have a serious love for carbonara style pasta. I just finished editing a very summery carbonara recipe that I have in the cookbook (umm spoiler alert!) and I am now over here on the blog telling you about a very autumn inspired carbonara.. and there are three other carbonara recipes already on the blog.

Um, yeah, slightly obsessed, but it’s cool because you all are too, right? Perfect. ?

Ok, ok, so here’s the deal. I know that everyone is understandably consumed by all things Thanksgiving right now, but we have thirteen days until the big feast, and I mean, we still need to eat!

Enter this pasta! It’s simple, colorful and so delicious…plus I just love how festive those pomegranate arils make it…can’t get enough.

What I love most about this pasta, well aside from its deliciousness, is that it’s great as an easy weeknight dinner, but also good for serving a crowd at your next holiday party. Picture this… it’s Saturday night and there’s an unexpected knock at the door. It’s your friends stopping in to say hi… just before dinner time (we do live just off I-70). Ahh, yikes!!

I don’t know about you guys, but this happens to me all the time. The months of November and December are pretty busy at my house with out-of-town friends and family randomly showing up at any given time. Therefore, I try my best to always have the ingredients for a great pasta dish on hand and ready to throw together.

Anyone else with me here or what?

Fortunately, I keep a box of De Cecco pasta in my pantry at all times (actually there are several…one is definitely not enough with my family!).

De Cecco pasta is the main ingredient in so many of my favorite recipes that can be created on a moment’s notice. This Brussels sprout carbonara is my new go-to for this season!

Start the recipe off by roasting up some winter squash and then tossing it in a sweet and spicy chile pomegranate glaze. Honestly, this squash alone is worthy of its own recipe. It’s kind of like eating candy, addicting and so delish!

But while the squash may be great on its own (hello potential Thanksgiving side dish…just sayin’), it’s even better atop of this pasta (pasta makes everything better!)

The carbonara itself is just like most carbonara recipes, but with the addition of pan roasted brussels sprouts, which you know I cannot get enough of. The combo of creamy pasta, to pan roasted Brussels sprouts, then topped with that sweet and spicy pomegranate squash is honestly one for the books. No seriously, if my cookbook manuscript was not already finalized I’d be begging my editor to let me sneak this recipe in. It’s that good.

The sweet and spiciness from the squash and the bursts of flavor from the pomegranates are what make this pasta unlike any other. Yep, the ultimate fall carbonara!

5 from 6 votes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

The Recipe

Brussels Sprout Carbonara with Chile Pomegranate Roasted Squash.

By halfbakedharvest

Course: Main Course

Cuisine: Italian

Keyword: carbonara

This is the ultimate fall carbonara

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 6 Servings

Calories 624 kcal

Ingredients

Squash

1 winter squash, halved + cut into 2 inch wedges
2 tablespoons olive oil
kosher salt + pepper
3/4 cup pomegranate juice
1/4 cup honey
1 teaspoon crushed red pepper flakes
arils from 1 pomegranate

Carbonara

1 pound De Cecco Spaghetti
4 slices bacon diced
2 tablespoons olive oil
1 pound Brussels sprouts shaved
2 cloves garlic minced or grated
3 eggs
1 cup freshly grated parmesan cheese plus more for serving
pinch of crushed red pepper flakes
½ cup fresh parsley chopped

Instructions

Preheat the oven to 400 degrees F.
To make the squash. On a rimmed baking sheet, toss together the squash, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for 20 minutes, then flip and roast another 20 minutes or until the squash is tender and lightly charred.
Combine the pomegranate juice, honey and crushed red pepper flakes in a small saucepan set over medium-high heat. Bring to a boil and simmer for 8-10 minutes or until the mixture reduces into a thin syrup. Stir in half the pomegranate arils. Toss the roasted squash in the syrup to coat.
Meanwhile, make the De Cecco Spaghetti. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Reserve 1 cup of pasta cooking water and then, drain.
Heat a large skillet over medium heat and add the bacon. Cook until the fat renders and bacon is crisp, about 2-3 minutes. Add the olive oil and Brussels sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Add the garlic and cook for about 1 minute or until fragrant. Add the drained pasta and give it a good toss. Cook for about 2 minutes, until warmed through.
Beat together the eggs and Parmesan in a medium bowl. Remove the pasta from the heat and pour over the egg/cheese mixture, tossing quickly to ensure the eggs do not scramble. Continue tossing until the sauce thickens. Thin out the sauce with just a little bit of the reserved pasta water, adding slowly, until it reaches your desired consistency. Add the roasted squash.
Season the carbonara with plenty of freshly ground black pepper, salt, and garnish with pomegranate arils.

This bowl of pasta is one of the best comfort foods November could offer. Love it.

{This post is sponsored by De Cecco. Thank you for supporting the brands that keep Half Baked Harvest cooking!}

If you make this recipe, be sure to tag your photo #halfbakedharvest.