Are you looking for ways to get your family to eat brussels sprouts? This recipe may do the trick – with a little help from bacon. Fresh yet hearty, full of healthy crucifers and dotted with crispy bacon, this simple dinner is perfect for an autumn weeknight.
Pasta with Bacon and Brussel Sprouts
Cauliflower or broccoli may be substituted for the brussels sprouts.
1 pound orrechiette or conchiglie pasta
1/2 pound bacon, cut in 1/2-inch pieces
3/4 pound brussels sprouts, halved (quartered if large)
1 garlic clove, minced
1/2 cup chicken stock
1/2 cup heavy cream
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 cup finely grated parmesan cheese, plus extra for garnish
Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente. Drain and transfer to a large bowl.
While the pasta is cooking, heat a skillet over medium heat. Add the bacon and cook until fat is rendered and bacon is golden. Remove with a slotted spoon and transfer to a plate lined with a paper towel. Discard all but 1 tablespoon bacon fat from skillet. Add the brussels sprouts and saute until they are crisp tender, about 5 minutes. Add the garlic and saute until fragrant, about 30 seconds, then add the chicken stock. Continue to cook until the brussels sprouts are tender, 3 to 4 minutes. Add the cream and simmer until thickened to a sauce consistency, about 2 minutes. Stir in the salt and pepper and check for seasoning.
Add the brussels sprouts, bacon and cheese to the pasta and toss to combine. Serve with extra cheese on the side.