Spaghetti with Bacon and Brussels Sprouts
Photo by Ian McCausland
5 bacon rashers, cut into 1/2” pieces
1 lb Brussels sprouts, sliced
1-1/2 tsp of red chile flakes
4 cloves of garlic, thinly sliced
1 c grated Pecorino cheese, divided
1 tbsp extra virgin olive oil
1 package of spaghetti
Salt and pepper
Cook bacon in a large braising pan or skillet on medium heat until browned. Move bacon to a paper towel and remove all but 1 teaspoon of fat from the pan. Add 1/2 of the spiced Brussels sprouts and cook for 7–8 minutes, tossing occasionally until tender and browned. Move to the plate with the bacon.
Add 2 tbsp of water and scrape all the brown bits off the bottom of the pan. Add 1 tbsp of oil and then cook the remaining Brussels sprouts. Cook pasta in a large pot of boiling salted water to al dente, reserving 1 cup of pasta water before you drain it.
Turn the skillet to low heat, add 2 tbsp of olive oil and add the garlic, stirring often so it does not burn for approximately 2 minutes. Add pasta, reserved pasta water, chile flakes and 1/2 cup of Pecorino, stirring to coat the pasta. Toss with bacon, Brussels sprouts and freshly ground pepper, and serve immediately with more grated Pecorino to taste.
Pair with: Zarate 2020 Albarino (Spain); Mullineux Family Wines 2020 Kloof Street Chenin Blanc (South Africa); La Dama 2020 Valpolicella Classico (Italy)