Bacon & Brussels Sprouts Pasta | Dorothy Lane Market
Dorothy Lane Market

Bacon & Brussels Sprouts Pasta

PREP TIME 10 mins
COOK TIME 25 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Aug 20th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 8 slices DLM Applewood Smoked Uncured Bacon, cut into batons
  • 1 lb small Brussels sprouts, trimmed and halved
  • 2 shallots, thinly sliced
  • Salt and pepper to taste
  • 8 oz cavatappi or other short pasta
  • 2 Tbsp DLM Pure Olive Oil
  • ¼ cup Aunt Angie's Balsamic Vinegar
  • 2 Tbsp Dijon mustard
  • Shaved Parmigiano-Reggiano for serving

INSTRUCTIONS

1
Cook pasta according to package directions and reserve 1 cup of the pasta water for sauce.
2
Meanwhile, in a large sauté pan, cook bacon over medium until golden and crisp, about 8-10 minutes. Remove bacon from pan, set aside and leave about 2 Tbsp of the bacon fat in pan.
3
Over medium-high heat, sauté the shallots and Brussels sprouts, seasoning generously to taste with salt and pepper, until just tender and starting to brown in spots. (You may have to add a little olive oil if pan seems dry.)
4
Add vinegar and mustard and toss to combine, scraping the bottom of the pan.
5
Over medium-high heat in the pot that you cooked the pasta in, toss the cooked drained pasta, Brussels sprout mixture, and 1 cup of pasta water until the liquid reduces slightly and forms a sauce.
6
Season again with salt and pepper if needed, crumble bacon over top, and serve with Parmigiano-Reggiano.

IN THIS RECIPE

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Bacon & Brussels Sprouts Pasta

PREP TIME 10 mins
COOK TIME 25 mins
SERVINGS 4

INGREDIENTS

  • 8 slices DLM Applewood Smoked Uncured Bacon, cut into batons
  • 1 lb small Brussels sprouts, trimmed and halved
  • 2 shallots, thinly sliced
  • Salt and pepper to taste
  • 8 oz cavatappi or other short pasta
  • 2 Tbsp DLM Pure Olive Oil
  • ¼ cup Aunt Angie's Balsamic Vinegar
  • 2 Tbsp Dijon mustard
  • Shaved Parmigiano-Reggiano for serving

INSTRUCTIONS

1
Cook pasta according to package directions and reserve 1 cup of the pasta water for sauce.
2
Meanwhile, in a large sauté pan, cook bacon over medium until golden and crisp, about 8-10 minutes. Remove bacon from pan, set aside and leave about 2 Tbsp of the bacon fat in pan.
3
Over medium-high heat, sauté the shallots and Brussels sprouts, seasoning generously to taste with salt and pepper, until just tender and starting to brown in spots. (You may have to add a little olive oil if pan seems dry.)
4
Add vinegar and mustard and toss to combine, scraping the bottom of the pan.
5
Over medium-high heat in the pot that you cooked the pasta in, toss the cooked drained pasta, Brussels sprout mixture, and 1 cup of pasta water until the liquid reduces slightly and forms a sauce.
6
Season again with salt and pepper if needed, crumble bacon over top, and serve with Parmigiano-Reggiano.

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