To quote “The Big
Bang Theory's” Sheldon Cooper in Series 4 Episode 2,
“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
1 lb. Melissa’s Brussels Sprouts, cleaned and quartered
¼ teaspoon granulated sugar
Few gratings of freshly ground nutmeg
Few gratings of freshly ground nutmeg
1/2 cup heavy cream
¼ package Angel hair pasta
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.
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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