Brussels Sprouts and Bacon Pasta

Heat a large non-stick skillet over medium heat. Add your diced bacon and sauté it until it’s cooked through and crispy. The smell is going to be amazing—just try not to eat it all right out of the pan!

While the bacon is cooking, get your pasta going. Follow the package directions, and don’t forget to salt the water! Before you drain the pasta, reserve at least half a cup of the starchy water—you’ll need this later to create a luscious sauce.

Just as the bacon is crisping up, stir in the butter and let it melt completely. Then, toss in the shaved Brussels sprouts and red pepper flakes. Spread them out in an even layer and let them cook undisturbed for about a minute. This helps them get a little crispy and caramelized.

Stir in your drained pasta, ensuring everything is evenly coated with the bacon and Brussels sprouts. Pour in the reserved pasta water and sprinkle in the grated parmesan. If you like a looser sauce, add a bit more of the pasta water until it reaches your desired consistency.

Taste the pasta, then add the kosher salt and adjust the seasonings if needed. When everything is perfect, crack in some black pepper, give it one last toss, and you’re ready to serve. Dassit!