Dinner for 4

Brussels Sprouts Carbonara

Name: Brussels Sprouts Carbonara
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 10 oz delallo whole wheat orecchiette; 2 tbsp delallo extra virgin olive oil; 8 oz brussels sprouts; 3 oz pancetta; 8 oz shiitake mushrooms; kosher salt and freshly ground black pepper (optional); 4 tbsp unsalted butter; 1/2 cup grated parmesan cheese; 2 large egg yolks

$12.19for 440 minServes 4

Whole wheat orecchiette tosses with Brussels sprouts, pancetta, mushrooms, Parmesan, and cooked egg yolks.

Photo: foodiecrush.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Pasta, 10 oz$0.10/oz typical	10 oz	$1.00Typical price
	Brussels sprouts, 0.5 lb$3.49/lb typical	0.5 lb	$1.75Typical price
	Prosciutto, 3 oz$1.20/oz typical	3 oz	$3.60Typical price
	Mushrooms, 8 oz$0.40/oz typical	8 oz	$3.20Typical price
	Butter, 2 oz$0.40/oz typical	2 oz	$0.80Typical price
	Parmesan, 1.75 oz$0.55/oz typical	1.75 oz	$0.96Typical price
	Eggs, 2$0.30 each typical	2	$0.60Typical price
Total for the servings shown		$12.19

Swaps

Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices
Swap pasta for egg noodlesabout $0.04/oz more at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepper

Not included in the cost.

40 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

Italian Kid-friendly Family Dinners

Typical price

$3.05 per serving$12.19 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

10 oz delallo whole wheat orecchiette
2 tbsp delallo extra virgin olive oil
8 oz brussels sprouts
3 oz pancetta
8 oz shiitake mushrooms
kosher salt and freshly ground black pepper (optional)
4 tbsp unsalted butter
1/2 cup grated parmesan cheese
2 large egg yolks

Steps

Boil the orecchiette in salted water according to the package time, then reserve 1 cup cooking water and drain.
Heat the oil in a large skillet over medium heat, then cook the pancetta for 4 minutes.
Add the Brussels sprouts and mushrooms, then cook for 8 minutes until tender and lightly browned.
Melt the butter into the skillet, then add the drained pasta and 1/2 cup cooking water.
Whisk the egg yolks and Parmesan in a bowl, then stir them into the hot pasta over low heat for 3 minutes until the eggs are firm.
Season with salt and pepper, then loosen the sauce with more cooking water if needed.

Main ingredient on sale this week? See what to make with prosciutto or pancetta on sale.