Serving
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Pasta, Bacon & Brussels Sprouts
California
Serves
Effort:
Sched:
DoAhead:		 4 pasta  
**
20 min
No		 This recipe is absurdly simplistic, but with flavors like these, who needs complexity? This dish will serve equally well as a pasta course, a side dish, or a light main dish for two. It's one of my favorite ways to use Brussels sprouts because they'll be fresh, tasty, and never overcooked. I often make this for breakfast using frozen peas (always on hand) instead of Brussels Sprouts.





12
9
10
tt
tt
------ 		oz
oz
oz
t
t
---- 		Brussels Sprouts
Bacon, smoked
Pasta (1)
Salt
Pepper
--- Garnish
Romano Cheese
    Prep
  1. Trim BRUSSELS SPROUTS stems and peel off yellowed leaves. Cut in half lengthwise.
  2. Cut BACON into pieces about 1/2 inch on a side - the thicker the better.
  3. Grate ROMANO for garnish.
    4. Run
  4. In an iron skillet fry Bacon over very low heat until starting to get crisp. Time it so it's done when the pasta is done.
  5. Meanwhile:   cook PASTA the usual way in plenty of boiling salted water.
  6. When Pasta is almost completely done, stir in Brussels Sprouts, bring back to a boil and simmer about 3-1/2 minutes until sprouts are just cooked through.
  7. Strain Pasta and pour back into the pot. Pour in the Bacon and its rendered fat. Season to taste with Salt and Pepper.
  8. Serve hot and pass Cheese for sprinkling.
NOTES:
  1. Pasta:   Any good quality pasta that's shape and size compatible with the Brussels Sprouts is fine. That shown is Penne Rigate.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch

9hn_pastbspro1 100306 orig.
©Andrew Grygus - ajg@aaxnet.com - Linking and non-commercial use permitted