Summary

Ingredients

• 1 kg Brussels sprouts, fresher
• 100 g bacon, overrown, smoked
• 400 g pasta, (bavette or spahetti)
• 1 medium onion (s)
• 1 clove garlic, fresh
• 150 ml vegetable stock
• 3 tablespoon olive oil
• 2 egg (s), as fresh as possible
• 1 cup cream
• salt and pepper
• nutmeg
• Parmesan

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Instructions

1. Remove the outer leaflets from the Brussels sprouts and cut the florets in half. Remove the rind from the bacon. Cut the bacon into strips, then dice them finely. Peel the onion and cut it into small cubes, chop the garlic very finely.
2. Dissolve 1 teaspoon of vegetable stock in about 150 ml of boiled water. Leave the diced bacon in a hot pan, when it has taken some color add the diced onions.
3. Take the golden brown bacon / onion cubes out of the pan and set aside.
4. Put 3 tablespoons of olive oil in the hot pan and add the halved Brussels sprouts. Reduce the heat a little and as soon as the cabbage is a little browned, deglaze with the prepared stock.
5. Add water for the pasta and bring to the boil. Add enough salt to the boiling water that it tastes as salty as sea water and add the pasta to the bubbling water. Follow the instructions on the packaging for cooking time.
6. In the meantime, whisk the very fresh eggs with the cream in a bowl and season with freshly grated nutmeg and lots of freshly ground black pepper. Because of the bacon and parmesan, no additional salt is actually necessary.
7. In the meantime, add the bacon / onion cubes back to the vegetables and now also add the garlic. Use the time and grate the hard cheese fresh.
8. Check the pasta again and again for their cooking point in between. When the pasta is al dente, pour off the water. Leave a tiny bit of it in the pot. Put the pasta back in the pot. The hotplate is switched off. Now add the vegetables and immediately stir in the egg cream.
9. Arrange the pasta immediately on (preheated) plates, sprinkle with the parmesan and some freshly ground black pepper.