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Categories:Viewed: 62 - Published at: 8 years ago
Ingredients
- 1 pound Brussels Sprouts
- 8 ounces, weight Center-cut Bacon, Chopped
- 6 whole Shallots, Halved And Sliced Thin
- 1/2 teaspoons Sea Salt, Plus More To Taste (if Desired)
- 1/2 teaspoons Black Pepper
- 10 ounces, weight Linguine, Cooked According To Package Instructions
- 1 Tablespoon Balsamic Vinegar
- 1 Tablespoon Fresh Thyme Leaves
- Freshly Grated Parmesan, For Serving
Method
- Wash the Brussels sprouts.
- Cut the Brussels sprouts into quarters, cutting from the top of the sprout to the bottom (not horizontally).
- Set aside.
- Cook the bacon in a large skillet over medium heat until crisp, about 7-10 minutes.
- When done, discard about 1/4 of the rendered fat.
- Keep the remaining in the skillet along with the bacon.
- Stir in the shallots and saute over medium heat until tender and caramelized, 3-5 minutes.
- Add the sprouts and 1/4 cup of water to the pan.
- Season with salt and pepper, turn the heat to medium, and cook covered and undisturbed for about 3-5 minutes.
- Sprouts should be nearly tender.
- When the sprouts are ready, uncover and turn the heat to medium-high.
- Cook until excess water has evaporated and sprouts have reached desired tenderness but do not overcook.
- Remove from heat.
- Stir in the cooked pasta, balsamic vinegar, thyme, and additional salt (if desired).
- Serve immediately and top with freshly grated Parmesan.
