3596. SHREDDED BRUSSELS SPROUTS BUCATINI with PEAS, BACON and MUSHROOMS

8 oz bacon, chopped
1 1/2 lbs brussel sprouts, halved and sliced very thin (using mandoline if possible)
16 oz bucatini
1 small onion, minced
8 oz mushrooms, roughly chopped
8 oz fresh peas
1/2 cup parmesan cheese, shredded
3 cloves garlic, minced
1/2  teaspoon crushed red peppers
salt and ground black pepper, to taste

Place chopper bacon in a large, cold skillet. Bring to medium heat and cook, stirring occasionally until crisp. Remove bacon with a slotted spoon and drain off all but 1 tablespoon of bacon fat.  Return skillet to medium heat. Add onions, mushrooms and garlic. Cook, stirring occasionally until onions are slightly translucent, about 3 minutes. Add peas and brussel sprouts, season generously with salt, pepper, and red pepper flakes. Cook until the sprouts are tender, about 4 more minutes.  Meanwhile, Bring a large pot of water to a boil; add 3 tablespoon salt and the bucatini. Cook approximately 9 minutes or until al dente. Drain, reserving 1/2 cup cooking liquid.  Combine drained pasta with sprouts mixture, 1/2 cup of cooking liquid, and cheese. Toss until combined. Serve with extra parmesan.


bacon recipe source: Jillian & Robert, A Better Happier St. Sebastian, March 21, 2013