Spaghetti With Brussels Sprouts And Bacon Recipes

PASTA WITH BRUSSELS SPROUTS AND BACON

Steps:

• Heat a dry large skillet over medium heat. Add bacon; cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Add enough oil to bacon fat in skillet to total 2 tablespoons. Add garlic, shallots, and sprouts; cook, stirring occasionally, until pale golden, about 3 minutes. Add stock; season with salt and pepper. Cook until most of the liquid has been absorbed and sprouts are tender, 10 to 12 minutes.
• Meanwhile, bring a large pot of water to a boil; add 1 tablespoon salt and the pasta. Cook according to package directions until al dente. Drain, reserving 1/2 cup cooking liquid; return pasta to pot.
• Stir in sprouts mixture, reserved 1/2 cup cooking liquid, and cheese. Drizzle with 2 tablespoons oil; add sage and bacon. Toss until combined. Serve with more cheese.

SPAGHETTI WITH BRUSSELS SPROUTS AND BACON

Steps:

• 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 all but 1 tablespoon fat from skillet.
• Add half of sprouts and cook, tossing occasionally, until tender and browned, about 7 minutes; season with salt and pepper. Transfer to plate with bacon. (If skillet is getting dark, add 1 to 2 tablespoons water and scrape up browned bits from bottom, leaving them in skillet.) Add 1 tablespoon oil; repeat with remaining sprouts. 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 pasta water.
• Add remaining 2 tablespoons oil 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, topped with bacon, brussels sprouts, and more cheese.

BACON AND BRUSSELS SPROUT ORECCHIETTE

Steps:

• Bring a large pot of water to a boil. Season generously with salt and add the pasta. Cook until just under al dente, about 9 minutes. Remove the pasta to a rimmed baking sheet using a spider, allowing it to continue cooking and cool slightly. Return the water to a boil and stir in the Brussels sprout leaves. Simmer for 30 seconds. Remove the leaves to the same tray using a spider. Cool slightly.
• Add the bacon to a medium skillet and place over medium heat. Cook, stirring often with a wooden spoon, until the bacon is brown and crispy, about 10 minutes.
• Meanwhile, whisk the Parmesan, olive oil, vinegar, mustard and 3/4 teaspoon salt together in a large bowl. Add the slightly cooled pasta, Brussels sprouts and the remaining 1/4 teaspoon salt. Remove the crispy bacon to the bowl with a slotted spoon and toss well to coat. Sprinkle with the pomegranate seeds and toss gently if desired. Allow the salad to marinate at room temperature for 1 hour or refrigerated up to 4 hours before serving.

BRUSSELS SPROUTS PASTA WITH BACON AND VINEGAR

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, cook bacon in a large skillet over medium, turning occasionally, until golden and crisp, 5 to 8 minutes. Using tongs, transfer to a plate.
• Drop pasta into the boiling water and cook according to package instructions until al dente.
• Meanwhile, heat the remaining bacon drippings in the skillet over medium-high. Add brussels sprouts and shallots, season with salt and pepper and cook, tossing occasionally and adding olive oil if the skillet looks dry, until the sprouts are dark brown in spots and beginning to be close to tender, 3 or 4 minutes. Add vinegar and mustard and toss to combine, scraping the bottom of the pan.
• Using a slotted spoon, transfer pasta to skillet, then stir in 1 cup pasta water. Cook, tossing often, until liquid reduces and coats the pasta, 2 to 3 minutes. Crumble bacon over top and serve with Parmesan.