5-6 slices of thick cut bacon, cut into ½ inch pieces
1 pound brussels sprouts, trimmed and sliced in half
¼ cup dry white wine (can substitute with chicken or veggie broth)
1 pound spaghetti noodles
3 tablespoons olive oil (divided)
5 cloves of garlic, minced
½ cup freshly grated parmesan cheese
pinch of crushed red pepper flakes
minced parsley for serving
Instructions
Cook the bacon in a large heavy bottom skillet over medium high heat until browned on all sides. Transfer to a paper-towel lined plate to drain. Pour out half of the reserved bacon fat (leaving about 1 ½ tablespoons in the pan) and add the brussels sprouts. Cook the sprouts for about 5 minutes, stirring occasionally, until they begin to take on some color. Add the white wine and bring to a boil. Reduce the heat to low and continue to cook until the liquid has evaporated, and the sprouts are a deep golden brown and slightly crisp. Remove from the heat and set aside.
Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook until al dente. Drain, reserving about 1 cup of the cooking liquid.
Heat 1 ½ tablespoons of olive oil in the same skillet you cooked the bacon/sprouts in over medium heat. Add the garlic and cook, stirring often, until golden brown and fragrant, about 5 minutes.
Add the pasta to the pan with the garlic and 1 cup of reserved cooking liquid, toss well. Sprinkle in the cheese, bacon, brussels sprouts, crushed red pepper flakes and minced parsley. Drizzle with the remaining olive oil and serve warm.
Notes
Notes: *Use this recipe as a guide *Adjust measurements and ingredients as necessary
