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.

This post is linked to:

Be Inspired Friday

Foodie Friday

Creamy Capellini with Leeks and Bacon

 Two exciting things in one month are almost more than I can bear.  First, I spotted this yummy sounding recipe from the current issue of Bon Appetit, second, I received a package in the mail from Melissa’s Produce that featured a new product that, to my way of thinking, is the greatest thing since sliced bread (and, really, isn’t bread infinitely easier to slice, than leeks?) - cleaned and sliced leeks all washed and packaged up ready for you to use, plus a recipe on the front to tell you just how to use them.  I’ll try the soup recipe this week, but it was dinner time, and I really wanted to try this very easy, very fast recipe for pasta with leeks and bacon.  I didn’t have Pappardelle (or Fettuccini for that matter - I’m more of a small noodle girl, myself), so used Capellini and was delighted with the outcome.  I cut the recipe in half (used only a quarter of a box of capellini), and it made two nice sized dinner portions.

Creamy Capellini with Leeks and Bacon

Adapted from a recipe in Bon Appetit

1 tablespoon olive oil
1/2 tablespoon unsalted butter
2 slices thick-cut bacon, cut into 1/2" pieces
I package Melissa’s Cleaned and Sliced Leeks
Kosher salt
1/2 cup heavy cream
1 teaspoon chopped fresh thyme
¼ package capellini pasta
1/3 cup finely grated Parmesan cheese, plus gratings for the top

Heat oil and butter in a large heavy pot over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. Add leeks and season with salt. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes. Add cream, thyme, and 1/4 cup water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes.

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

Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.

This post is linked to: 

On the Menu Monday

 Totally Tasty Tuesdays

Try a New Recipe Tuesday