Caramelized Onion Carbonara with Brussels and Burrata

This pasta recipe has been something I've been debating making for some time, but for a while our grocery store didn't carry burrata and I couldn't find it anywhere. Then it looked like it was going to be way too decadent (seriously, don't calculate the calories), but once I realized it was the perfect pre-New Year's Eve comfort food if there is any truth to our goal of eating better in 2018, making this recipe seemed like a good way to salute 2017.

There is so much going on in this recipe, and it's very rich. We made eight smaller 2 ounce servings which was pretty filling on it's own, but if you're feeling bold or if it's snowing non-stop just fill-up your bowl. Dave was happy once everything was made, despite the large number of pans it ended up using -- he thought the pasta was creamy and complex. All of the ingredients complemented each other and there wasn't a single ingredient I would leave out. If you can't find burrata the pasta would be fine without that garnish and is just as rich on it's own, but the burrata really takes this over the top.

Recipe from Yes to Yolks

For the Brussels Sprouts:
-2 cups trimmed and halved brussels sprouts
-Cooking spray
-Salt and pepper
-Pinch of red pepper flakes

For the Sauce:
-1 large onion, finely diced
-3 garlic cloves, finely minced or pressed
-1 cup heavy cream
-4 whole eggs
-Zest of 1 lemon
-1 cup grated gruyere cheese
-1/2 cup grated parmesan cheese
-Salt and pepper

-6 strips of vegan bacon, diced
-2 tablespoons fresh chives, chopped
-1 lb bucatini pasta
-Additional chives, for serving
-8 oz burrata cheese, for serving

For the Brussels Sprouts
Preheat the oven to 425°F and line a baking sheet with foil. Spray the foil with cooking spray and spread the brussels sprouts out in an even layer. Season with salt, pepper, and red pepper flakes. 

Roast for 25-30 minutes, or until the brussels sprouts are tender and caramelized/charred in spots.

For the Sauce
While the brussels sprouts are roasting, bring a large pot of water to a boil.

Cook the veggie bacon in a large skillet with high sides and then remove and set aside. Reduce the heat to medium. Then cook the onion in the same skillet until softened. Add in the garlic and cook over medium-low heat for 10 minutes, stirring frequently, or until the onions are golden and caramelized.

While the onion is cooking in the skillet, cook the pasta in the boiling water until it is el dente. Drain, reserving 1 cup of the pasta water, and set aside.

Whisk the cream, eggs, lemon zest, and cheeses together in a bowl. Season with a salt and pepper to taste.

Reduce the heat of the onion pan to low and whisk in the cream mixture. Add the pasta and half of the reserved pasta water and toss to coat in the sauce. Stir the pasta and toss everything together until the sauce thickens and coats the noodles. For me this worked out well and I didn't need to add any more pasta water, if you need to thin the sauce out more add more pasta water.

The sauce should thoroughly coat the noodles and it may take a few minutes of tossing and adding more pasta water to achieve this consistency. Once the pasta sauce is at the desired consistency, stir in the chives and check the seasoning.


Divide the pasta between 8 bowls (2 ounce servings) or 4 bowls (4 ounce servings) and top each with an even amount of roasted brussels, bacon pieces, and chives. Add the burrata cheese as well.


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