Spaghetti with Brussels Sprouts and Bacon
The ingredients I like were right there in the recipe title so I knew it had to be good and it was! I planned to make this last week but mistakenly bought broccoli instead of Brussels sprouts. Duh. Later, I'll show you what I made with the broccoli.
Ingredients and also the recipe from the December Living magazine.
Ingredient number 1 is 6 ounces thick-cut bacon cut into ½-inch pieces but I happened to have 2 packages of low-sodium regular cut bacon in the freezer as well as one not frozen in the meat drawer, so I decided it would have to do. But next time, I will make sure to get the thick-cut since cutting regular slices into ½ inch lengths was no picnic. Maybe I should have cooked the bacon first and then cut it into pieces or even broke it up into smaller pieces. Live and learn!
Next you need 1-1/4 pounds of Brussels sprouts, thinly sliced (8 cups)
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
¾ pound spaghetti (I removed 4 ounces from a 1-lb box and used the rest).
4 cloves garlic, very thinly sliced
½ cup grated Parmesan, plus more for serving
Cook bacon in a large straight-sided skillet over medium-high until browned, 8 to 10 minutes. Transfer to a paper towel-lined plate; remove oil but 1 tablespoon fat from skillet. Or remove all oil into glass container and add 1 tablespoon back into the pan.
Here is my glob of cut bacon which luckily…
…browned nicely and spread apart!
After removing bacon and oil, add half of the sliced sprouts and cook, tossing occasionally until tender and browned, about 7 minutes; season with salt and pepper.
Transfer to the plate with the bacon.
If skillet is getting dark, as mine was in above picture, add 1 to 2 tablespoons water and scrape up browned bits from bottom, leaving them in skillet.)
Add tablespoon of oil, I used the bacon oil, repeat with remaining sprouts.
Here’s my second batch which appears bigger than the first so I guess I'm not great at halving things.
Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 2 minutes less than package instructions. Drain, reserving 1-1/4 cups of pasta water.
Add remaining 2 tablespoons olive oil (or bacon oil if you still have it like I did), and garlic to skillet and cook over low, stirring until just beginning to brown, about 2 minutes.
Add pasta, reserved pasta water, and cheese; stir to coat, 2 minutes.
Serve immediately...the pasta got some color from the browned bottom of the pan.
Don't forget to top with some of that bacon and Brussels sprouts you cooked first and more
cheese. (I didn’t use extra cheese though.)
Then say ‘ooh it’s so good!’