Bowtie Pasta with Bacon and Brussels Sprouts

• Meat

  • 6 strips Bacon

• Pasta & Grains

  • 8 oz Bow tie pasta

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 3/4 tsp Kosher salt

• Dairy

  • 1/2 cup Cream
  • 1/2 cup Parmesan cheese

• Other

  • l lb (455 g Brussels sprouts, ends trimmed and halved

Found on creative-culinary.com

Description

Ingredients

• 6 strips bacon, cut into 1/2-inch (1.3-cm)- wide strips, about 1/3 1b (150 g)
• l lb (455 g) Brussels sprouts, ends trimmed and halved
• 8 oz (225 g) bow-tie pasta
• 1/2 cup (120 ml) cream
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup (56 g) shredded Parmesan cheese

Directions

• Bring a large pot of water to a boil. While the water is heating, prep the bacon and Brussels sprouts. Cook the pasta until it is tender but still a bit firm, about 12 minutes.
• While the pasta is cooking, warm a large skillet over medium-high heat. Add the bacon and let it cook for 2 minutes, then add the Brussels sprouts. Cook, stirring occasionally, for 8 to 10 minutes, until the bacon is cooked through and the Brussels sprouts have browned.
• Transfer the bacon and Brussels sprouts to a plate.
• Drain the bacon fat, leaving a teaspoon (5 ml) or so in the skillet.
• Place the skillet back over medium-high heat. Scoop 1/2 cup (120 ml) of pasta water out of the boiling pasta pot and carefully pour it into the hot skillet. Use a flat spatula to scrape up the brown bits and deglaze the pan.
• Add the cream, salt and pepper to the skillet and stir to combine. Lower the heat to medium and let the sauce simmer for 1 to 2 minutes, until it thickens slightly. If the pasta hasnt finished cooking yet,
• move the sauce off the heat until the pasta finishes.
• Drain the pasta well and add it to the skillet with the sauce; stir to coat well.
• Add the Brussels sprouts and bacon to the skillet with the pasta and stir to combine. Taste and adjust the salt, if needed. Sprinkle with the cheese before serving, if desired.