Dicing bacon before tossing it into a pan allows for quicker cooking and
even browning. Remove crisped bits with a slotted spoon to keep all of
the tasty drippings in the pan.
Ingredients :
8 ounces uncooked orecchiette pasta
3 thick-cut bacon slices, diced
1 pound Brussels sprouts, trimmed and thinly shredded
8 ounces uncooked orecchiette pasta
3 thick-cut bacon slices, diced
1 pound Brussels sprouts, trimmed and thinly shredded
3 garlic cloves, thinly sliced
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons unsalted butter
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
How to Make It :
Step 1
Cook pasta according to package directions, omitting salt and fat.
Step 2
While pasta cooks, cook bacon in a large skillet over medium-high heat 4 minutes or until bacon is crisp, stirring occasionally. Remove bacon with a slotted spoon; set aside. Add Brussels sprouts and garlic to drippings in pan; sauté 4 minutes or until slightly softened. Stir in bacon, lemon rind, juice, butter, salt, and peppers. Add pasta to skillet; toss to combine. Serve immediately.
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons unsalted butter
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
How to Make It :
Step 1
Cook pasta according to package directions, omitting salt and fat.
Step 2
While pasta cooks, cook bacon in a large skillet over medium-high heat 4 minutes or until bacon is crisp, stirring occasionally. Remove bacon with a slotted spoon; set aside. Add Brussels sprouts and garlic to drippings in pan; sauté 4 minutes or until slightly softened. Stir in bacon, lemon rind, juice, butter, salt, and peppers. Add pasta to skillet; toss to combine. Serve immediately.
Source : myrecipes.com
