Bacon Makes The World Go 'Round

Everyone loves bacon--I think vegetarians do too, just in secret. It's part of our DNA, the sequence is right there next to the "love garlic" and "love ice cream" genes. Bacon has such a unique flavor and is so versatile. It can be the star of a breakfast with eggs and toast, forefront in a BLT sandwich for lunch, speckled in a pasta for dinner, mixed into bacon cupcakes with maple syrup frosting for dessert, and even infused in a bacon bloody mary during happy hour. Now what other food can be incorporated into every single meal of the entire day? Not many, but bacon is a superstar.

I have already professed my love of brussels sprouts and here is yet another way to enjoy them. I bought a pound of them with the intention of making the usual brussels sprout hash, but after some searching on tastespotting, I thought this recipe looked interesting and it features our favorite friend bacon. The dish called for cooking up some bacon and then sautéing the brussels sprouts in the bacon fat. Toss with some chicken broth and cream, and you've got a winner. The only thing I added were some sliced shallots for a little more flavor. The dish is incredibly simple and doesn't call for many ingredients, but the finished product was way better than I could have imagined. The bacon adds just enough savory meaty flavor to pair perfect with the sweetness of the brussels sprouts. The cream makes the perfect sauce that isn't too heavy. I used orrechiette pasta because I thought the little cups looked cute, sort of mimicking the shape of the brussels sprout leaves.

This probably took be about 45 mins, start to finish. It's a great weeknight meal because it is so quick and easy and also makes great leftovers. You get your fill of brussels sprouts and bacon wrapped in a perfect dish.

Bacon and Brussels Sprouts Pasta
adapted from Taste Food

• 1 pound orrechiette pasta
• 1/2 pound bacon, cut in 1/2 inch pieces
• 1 pound brussel sprouts, trimmed and halved
• 2 garlic cloves, minced
• 2 shallots, sliced
• 1/2 cup chicken stock
• 1/2 cup heavy cream
• Salt and pepper to taste
• 1/2 cup finely grated parmesan cheese, plus extra for garnish

Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain; transfer to a large bowl. While the pasta is cooking, heat a skillet over medium heat. Add bacon and cook until fat is rendered and golden. Remove with a slotted spoon and drain on a plate lined with a paper towel. Remove all but one tablespoon bacon fat from skillet, reserving the rest in a dish on the side. Add brussels sprouts and saute until they start to soften. Add garlic and shallots and saute until fragrant, 1 minute. Add a few more tablespoons of the reserved bacon fat if the brussels sprouts get too dry. Add chicken stock and continue to cook until brussels sprouts are tender.  Add cream and simmer until reduced and thickened. Stir in salt and pepper. Add brussel sprouts and bacon to the pasta. Toss with cheese to combine. Serve with extra cheese on the side.