Bacon & Brussels Sprouts Pasta
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 ounces cavatappi or other short pasta
1-2 Tbsp DLM Pure Olive Oil, if needed
¼ cup Aunt Christina’s Apple Cider Vinegar
2 Tbsp DLM Whole Grain Dijon Style Mustard or Dijon mustard
Shaved Parmigiano-Reggiano, for serving
Cook pasta according to package directions and reserve 1 cup of the pasta water for sauce.
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.
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.) Add vinegar and mustard and toss to combine, scraping the bottom of the pan.
In the pot that you cooked the pasta in, toss the cooked drained pasta, Brussels sprout mixture, and 1 cup of pasta water. Over medium-high heat, toss all together until the liquid reduces slightly and forms a sauce.
Season again with salt and pepper if needed, crumble bacon over top and serve with Parmigiano-Reggiano.