makes 4-6 servings
freshly ground black pepper
olive oil, for drizzling
1/2 cup parmesan cheese, freshly grated
1 cup pasta water, reserved
1 lb. angel hair pasta
1/2 lb. thick-sliced bacon, cut into lardons
2 cups Brussels sprouts, shaved thinly
2 cups crimini mushrooms, sliced
1 sprig rosemary
Place a large pot of salted water over high heat and bring it to a boil.
a large sauté pan over medium high heat. When the pan is hot, add the bacon with a drizzle of olive oil and toss in the rosemary. Cook,
stirring occasionally until the bacon begins to get crispy. In the
meantime, cook your pasta, stirring occasionally for 3 minutes.
the bacon is crisp, add mushrooms with a pinch of salt and some freshly ground black pepper.
Cook for another minute then add the Brussels sprouts. Next add the rosemary, followed by 1 cup of the pasta water.
Scrape the bottom of the pan to get any brown bits off then drain your
pasta and add it to the pan. Toss to combine everything and finish with a
pinch of salt and some freshly ground black pepper, the parmesan cheese
and a good drizzle of olive oil.
bacon recipe source: Michael Symon, The Chew (@thechew), ABC TV