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Brussels Sprouts Pasta With Bacon and Vinegar

This recipe is endlessly adaptable: You can use pancetta or even sliced salami in place of the bacon, and chopped cabbage or torn escarole work well if you don't have sprouts No shallots A small red onion will do

Italian30 minmedium4 servings
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Brussels Sprouts Pasta With Bacon and Vinegar

Ingredients

  • Kosher salt and black pepper
  • 8 thin slice sof bacon
  • 8 ounce scavatappi or other short pasta
  • 1 pound brussels sprouts, trimmed, halved and outer leaves separated
  • 2 shallots, thinly slice d
  • 1 tablespoon olive oil (optional)
  • 1/4 cup cider vinegar or red wine vinegar
  • 2 tablespoon swhole-grain or Dijon mustard
  • Shaved Parmesan, for serving

Instructions

  1. Bring a large pot of salted water to a boil. Meanwhile, cook bacon in a large skillet over medium, turning occasionally, until golden and crisp, 5 to 8 minutes. Using tongs, transfer to a plate.
  2. Drop pasta into the boiling water and cook according to package instructions until al dente.
  3. Meanwhile, heat the remaining bacon drippings in the skillet over medium high. Add brussels sprouts and shallots, season with salt and pepper and cook, tossing occasionally and adding olive oil if the skillet looks dry, until the sprouts are dark brown in spots and beginning to be close to tender, 3 or 4 minutes. Add vinegar and mustard and toss to combine, scraping the bottom of the pan.
  4. Using a slotted spoon, transfer pasta to skillet, then stir in 1 cup pasta water. Cook, tossing often, until liquid reduces and coats the pasta, 2 to 3 minutes. Crumble bacon over top and serve with Parmesan.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.