Bow Tie Pasta with Bacon and Brussels Sprouts
There is something amazing about the combination of Brussels sprouts and pork. Just a few strips of bacon are all it takes to give a smoky bacon-rich flavor to this creamy sauce.
Servings: 4 servings
Ingredients
- 8 ounces bow tie pasta
- 1 pound Brussels sprouts ends trimmed and halved
- 6 strips bacon about ⅓ pound, cut into ½-inch wide strips
- ½ cup heavy cream
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 ounces shredded Asiago or Parmesan cheese OPTIONAL
Instructions
- Bring a large pot of water to a boil. While the water is heating, prep the Brussels sprouts and the bacon. Cook the pasta, until it is tender and 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 before adding the Brussels sprouts. Cook, stirring occasionally, for about 8-10 minutes, until the bacon is cooked through and the Brussels sprouts have browned. Transfer the bacon and Brussels sprouts to a plate. Drain the grease, leaving a teaspoon or so of grease in the skillet.
- Place the skillet back over medium-high heat. Scoop ½ cup of pasta water out of the boiling pasta pot and carefully pour it into the hot skillet. Use a flat metal spatula to scrape up the brown bits and deglaze the pan.
- Add the cream, salt, and pepper to the skillet and stir to combine. Reduce the heat to medium and let it simmer for 1-2 minutes until it thickens slightly. If the pasta hasn’t 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 and bacon to the skillet with the pasta and stir to combine. Taste, and adjust the salt, if needed. Sprinkle with cheese before serving, if desired.
Notes
COOK’S NOTE: Not a fan of Brussels sprouts? Feel free to substitute fresh Asparagus, cut into 2-inch pieces, or skip the vegetables altogether. If you prefer your bacon extra crispy, you can cook it all the way to crispy and then remove it from the pan before cooking the Brussels sprouts.
Nutrition
Calories: 498kcal · Carbohydrates: 54g · Protein: 16g · Fat: 25g · Saturated Fat: 11g · Polyunsaturated Fat: 3g · Monounsaturated Fat: 9g · Trans Fat: 1g · Cholesterol: 55mg · Sodium: 694mg · Potassium: 661mg · Fiber: 6g · Sugar: 5g · Vitamin A: 1305IU · Vitamin C: 97mg · Calcium: 81mg · Iron: 2mg
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