This recipe is based on one from the Williams and Sonoma cookbook Cooking from the Farmer's Market, (which I got as a wonderful gift) but enhanced by adding bacon.
Pasta with Brussels Sprouts and Asiago Cheese
1/2 lb. thick noodles, like fettucine or linguine (we usually use whole wheat)
1 lb. Brussels sprouts, stems and outer leaves remoced
1/2 cup shallots, chopped
3/4 cup half and half
1/4 cup shredded hard cheese (asiago or Parmesan)
4 strips bacon, cooked and crumbled
2 tbsp. white wine vinegar
1 tbsp. butter
pinch sugar
salt and pepper to taste
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Start the bacon cooking and the pasta water boiling while chopping. When the bacon is crispy, drain on a paper towel and crumble Chop the shallots, about 6 or 8 depending on the size. (I love shallots. They bring almost any meal to another level.)
Stem the Brussels sprouts and remove the outer leaves. Chop in half. If they are particularly large, cut into quarters.
Melt the butter in a saute pan on medium heat and add shallots. Cook until they start to become translucent. Add the Brussels sprouts and a pinch of sugar. Stir and cook for 4 or 5 minutes until leaves become tender.
Add the vinegar, and let reduce for about a minute. Turn down the heat and slowly add the half and half. Stir in the cheese.
Reserve a half cup of the pasta water before draining. Finally add in the crumbled bacon and the cooked and drained noodles. If the noodles aren't saucy enough, mix in some of the pasta water. Add slowly. The starch in the water helps add creaminess to the sauce. Add salt and pepper to taste, and enjoy!
Even the Brussels sprouts haters in the house ventured to try this one with the bacon and cheese combo. They even ate a whole serving. Alex thought it was one of the best things we've ever cooked.
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