Not Carbonara Brussels

 

Sea salt

2 1/4 pounds (1 kg) Brussels sprouts, cleaned and halved

5 1/4 ounces (150 g) bacon, diced

2 small cloves garlic, minced

1 cup (250 ml) heavy cream

1/2 cup (50 g) grated Parmesan cheese

Freshly ground black pepper

1 small bunch fresh parsley, chopped

 

Bring a large saucepan of salted water to a boil. Add the Brussels sprouts and cook them for 10 minutes. Drain, rinse with cold water, and let stand to drain.  Fry the bacon in a skillet. Add the garlic at the last moment and fry for 2 minutes. Combine with the Brussels sprouts. Mix the cream and cheese and season with pepper. Set everything aside until ready to serve. Heat the cream mixture in a skillet. Stir in the Brussels sprouts mixture and cook to heat through. Sprinkle with the parsley and serve.