Thursday, April 18, 2013

Angel Hair Pasta with Brussels Sprouts and Bacon

To quote The Big Bang Theory's Sheldon Cooper in Series 4 Episode 2,The Cruciferous Vegetable Amplification:

Thursday nights are now Cruciferous Vegetable Night instead of Pizza Night. And this week is Brussels Sprouts. 

I happen to be a big fan of the Brussels Sprout. Over the course of the past couple of weeks I have been experimenting with new recipes, all quite varied, each of which I have liked a great deal.

When my friend, Harol learned of my penchant for sprouts, she sent me instructions for a dish that she’d tried and enjoyed:  I fixed Brussels sprouts the other night with a little bacon, sautéed them in some of the bacon drippings, then added a little fat free 1/2 'n 1/2 and salt and pepper at the end. They were delicious.

I was looking for a main dish, so took Harol’s advice, and then added pasta, Parmesan, and a few gratings of nutmeg.  Delicious, indeed, even a picky Pete like Sheldon would surely approve.

Angel Hair Pasta with Brussels Sprouts and Bacon

4 slices bacon, cut into 1/2" pieces
1 lb. Melissa’s Brussels Sprouts, cleaned and quartered
¼ teaspoon granulated sugar
Few gratings of freshly ground nutmeg
1/2 cup heavy cream
¼ package Angel hair pasta
Freshly grated Parmesan
Salt and freshly ground pepper, to taste

In a large, heavy skillet over medium heat place bacon pieces.  Cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. Using a slotted spoon, remove bacon to a dish lined with paper towels to drain.  Increase heat to medium-high, add Brussels sprouts, sprinkle with sugar, and cook, stirring often, until edges are brown and caramelized, 3-4 minutes. Add cream and bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes.  Stir in reserved bacon.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1/4 cup pasta cooking liquid.

Add pasta, Parmesan, and 1/4 cup pasta cooking liquid to Brussels sprouts mixture, stirring to coat. Season with nutmeg, salt and pepper.  Divide among four serving plates and top with freshly grated Parmesan cheese.

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Marigene said...

I am always on the look for a new way to serve Brussels sprouts...this recipe sounds really good. I love sprouts, but my husband doesn't.
Pattie, I so enjoy your photography talent...I always feel I could just get a fork and dig in.
Have a great weekend...

Alycia Nichols said...

Well, if it's good enough for you and's good enough for me!!! I have a really hard time with Brussels sprouts. Looking at your recipe, I'm thinking the addition of that bit of sugar might be the trick in taking that "bite" out of them. And the bacon...of course, bacon makes EVERYTHING better!!! :-)

SavoringTime in the Kitchen said...

I love Brussels sprouts too and this looks like a great way to prepare them. On my list of things to try!

Kathleen said...

I tried them for the first time a few weeks ago. I shredded them and did the with onions and bacon, the way I do fried cabbage. They were too bitter for me.
Yours look delicious.
I hope you are well!

Mary said...

I would have never in a million years thought to add them to pasta! A must try recipe! We love them but don't usually do more than roast them in the oven or cook them with bacon and chicken stock.