You may say, “Did someone say bacon?” But, I’m more like, “Did someone say brussels sprouts?” My favorite veggie!
I rarely make pasta anymore, you know because of being gluten and dairy free and all (and the fact that we eat the whole damn pan…), but I just had to try this with gluten free pasta. And, it was a hit! (And yes, we ate the whole damn pan! LOL!)
Hope you enjoy it like we did!
6- slices of thick bacon (or more if you like, you can never have too much), fried crisp and patted dry
1 pound – brussels sprouts, washed, stems removed, and cut up in smaller pieces
3 – tablespoons of olive oil
3/4 pounds – GF pasta (ore regular if you are not GF)
4 cloves – garlic, sliced
1/2 cup- Parmesan cheese if you aren’t dairy free. (I didn’t use this)
Cut up bacon with kitchen shears and fry over medium heat in a skillet
Remove from the pan when crisp and drain on paper towel
Add water and a pinch of salt to a large pan and bring to a boil, when the water is boiling add your pasta and cook according to the package directions, meanwhile…
Back to the skillet you were cooking your bacon in… now put in your prepped brussels sprouts and toss around until brown in places and aldente for about 7 minutes
When they are done, remove those to a paper towel as well
Drain your pasta when done, reserving 1/2 cup of the pasta water
In the same skillet, add your garlic to the 3 tablespoons of oil and heat through until fragrant.
Add back to the skillet both the bacon and brussels sprouts, then add your freshly drained pasta and the 1/2 cup of pasta water and stir until well incorporated and heated through.
Remove from heat.
Plate and sprinkle with Parmesan.
You. are. welcome.