Monday, December 12, 2011


serves two

1/4 lb bacon, cut in small pieces
1 large or 2 small shallots, diced finely
6-8 oz Brussels sprouts, cleaned, trimmed, and thinly sliced
1/4 cup white wine
zest of 1 lemon
1 tablespoon heavy cream
1/4 cup grated parmesan
3 tablespoons Marcona almonds, chopped coarsely
8 oz fresh or dried fettucine

Bring a pot of salted water to a boil for the fettucine. Meanwhile, cook the bacon in a large saute pan over medium low heat until crisp. Remove to paper towels with a slotted spoon. Pour bacon grease out of the pan, leaving about a tablespoon of grease still in the pan. Increase heat to medium and put shallots and Brussels sprouts in the pan. Season with salt and pepper to taste. Cook, stirring every few minutes, until sprouts are browning and shallots are translucent, about 5-7 minutes. While shallots and sprouts are browning, bring the fettucine water back to the boil and add noodles to cook. When they are cooked al dente, remove them to a bowl with tongs, reserving the pasta water. When the Brussels sprouts and shallots are browned, add white wine and lemon zest. Cook until wine evaporates. Add cream and parmesan and cook about 30 seconds, just to heat through and combine. Add about 1/2 cup of pasta water and cook, stirring, until sauce is creamy. Add almonds and bacon and stir to heat and combine. Toss sauce with pasta. Garnish with parmesan and almonds and serve immediately.

bacon recipe courtesy of: off the (meat)hook, February 2011

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