Orecchiette with Bacon and Caramelized Brussels Sprouts
A weeknight-friendly dinner with caramelized shredded brussels sprouts, crisp bacon and cheese in a light creamy sauce.
Servings: 4
Cost: $6.00
Equipment
- Stockpot
- Large Skillet
Ingredients
- 4 slices Bacon, preferably thick-cut
- 8 oz Orecchiette Pasta
- 3 cups shredded Brussels Sprouts (about 12 oz)
- 1 Tbsp Butter
- 4 oz fresh grated Parmesan Cheese, divided
- Zest from 1/2 Lemon
Instructions
- Bring a large pot of salted water to a boil and add pasta. (IMPORTANT: Reserve 1/2 cup of the pasta water. Do this while the pasta is still boiling, or you'll forget. I always forget.)
- In a large skillet, cook bacon until crisp on both sides. Set it on paper towels to cool and drain all but about 1 Tablespoon of bacon grease out of the pan.
- Return the skillet to the burner and put it over medium-high heat. When the pan is quite hot, add the shredded brussels sprouts and saute until they are turning golden brown in spots and tender, about 3 minutes. Reduce the heat to medium and add the butter to the pan. When it melts add the pasta, reserved pasta water and half the parmesan cheese. Stir to combine and cook just until a light sauce forms and coats the pasta. Season with salt and pepper.
- Remove the pasta from the heat and top with the lemon zest, reserved half of parmesan cheese. Crumble the bacon over the top to finish.
Nutrition
Calories: 478kcal | Carbohydrates: 50g | Protein: 23g | Fat: 21g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 624mg | Potassium: 463mg | Fiber: 4g | Sugar: 3g | Vitamin A: 838IU | Vitamin C: 56mg | Calcium: 356mg | Iron: 2mg