Ingredients

The following ingredients have 3 Servings
  • 1 lb fresh Brussels sprouts
  • 8 ounces orecchiette pasta
  • 8 slices bacon cut into 1/2-inch pieces
  • Olive oil
  • 1 cup onion (preferably sweet, chopped)
  • 4 to 6 cloves garlic (minced)
  • Salt and freshly ground black pepper
  • 1 tablespoon balsamic vinegar
  • 1/2 cup grated Parmigiano Reggiano

Instruction

  • Trim the ends and outer leaves from the brussels sprouts, then rinse them and pat dry with paper towels.
  • Process the sprouts using the shredding disk of your food processor or cut them into very thin slices by hand and separate them into shreds. Set aside.
  • Put a large pot of salted water on to boil for the pasta.
  • Fry the bacon until crisp, then transfer to a paper towel-lined plate. Drain all but 2 tablespoons of the bacon fat from the pan.
  • Put the pan back on the stove over medium heat and add 2 tablespoons of olive oil. Add the onion and sauté until it's soft and translucent, 4 to 6 minutes. Add the garlic and cook for 1 minute longer.
  • Start adding the Brussels sprouts, a handful a time, letting each addition wilt slightly before adding more. Season with salt and pepper and continue to cook, stirring often, until the Brussels sprouts are tender and just beginning to caramelize, 5 to 7 minutes.
  • Drizzle the sprouts with the vinegar and add the reserved bacon and a bit more olive oil if desired. Taste and adjust the seasoning if needed, then reduce the heat to low to keep warm.
  • Cook and drain the pasta according to package directions, reserving 1/4 cup of the cooking liquid.
  • Return the pasta to the pot, add the Brussels sprouts and toss to combine. Stir in 2 to 3 tablespoons of the cooking liquid, then add the cheese and combine once again.
  • Serve immediately and pass extra cheese at the table if desired.