Brown Butter Bacon and Brussels Sprout Pasta

• 8 ounces pasta (farfalle or penne)
• 4 slices thick-cut bacon, chopped
• 1 pound Brussels sprouts, trimmed and thinly sliced
• 3 tablespoons unsalted butter
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil

Steps

1. 1 Cook pasta in salted boiling water according to package instructions until al dente; drain and set aside.
2. 2 While pasta cooks, cook bacon in a large skillet over medium heat until crispy.
3. 3 Add Brussels sprouts to the skillet with bacon, season with salt and pepper, and cook until tender.
4. 4 Reduce heat to low and add butter, allowing it to melt and turn golden brown, whisking constantly.
5. 5 Combine cooked pasta, bacon, Brussels sprouts, and brown butter in the skillet.
6. 6 Toss with Parmesan cheese and olive oil until well coated.
7. 7 Serve immediately, garnished with extra Parmesan if desired.

Equipment

• Large skillet
• Cutting board
• Chef's knife
• Measuring cups and spoons

Variations

• Add cooked sausage for extra protein.
• Toss in some sun-dried tomatoes for a pop of tang.

Substitutions

• Use pancetta instead of bacon for a different flavor profile.
• Substitute Brussels sprouts with kale or cabbage if preferred.

Pairings

• A glass of Pinot Noir complements this dish nicely.
• Serve with warm crusty bread.

Nutrition

Tips

• For extra flavor, reserve a bit of pasta water to add to the skillet if the sauce seems dry.
• Thinly slicing the Brussels sprouts ensures they cook quickly and evenly.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth in the microwave or on the stovetop.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently with a splash of water or broth to revive.

Serving Suggestions

• Pairs wonderfully with a crisp Caesar salad.
• A sprinkle of toasted pine nuts adds a nice crunch.

FAQ