A relatively quick and delicious dinner! Who doesn't love the combination of bacon and Brussels sprouts?This is adapted from the recipe for Brussels Sprouts Pasta in Chez Panisse Vegetables by Alice Waters.
While the water is heating, cut the bacon into ¼-1/2 inch pieces. Place the cut bacon into a large sauté pan over medium heat. Cook the bacon stirring occasionally until it begins to brown and crisp. Then turn the heat down to medium low and allow it to finish cooking. This will proven the bacon from burning. Continue stirring.
When the bacon looks nice and crispy, remove it from the pan onto a paper towel-lined plate to cool.
Carefully pour the bacon grease from the pan to a heat proof bowl.
While the bacon cooks, chop the garlic and onion and set aside.
Next, cut the ends of the Brussels sprouts off and discard the ends and any of the outer leaves that naturally fall away.
Fit your food processor with the slicing blade. Place the Brussels sprouts in the feeder tube and shredded them.
Add 1-2 Tablespoons of bacon grease back to the pan. Also add 1 Tablespoon of olive oil. Turn the heat to medium high and add the chopped garlic and onion and sauté for about 5 minutes until they begin to soften.
By this time the water should have come to a boil. Add the pasta and give it a stir.
Then add the shaved Brussels sprouts to the pan along with some salt and pepper. Sauté until they turn bright green and are softened - 5-7 minutes. Leave on warm while the pasta cooks.
When the pasta is finished cooking, add about 1 cup of the pasta cooking water to the cooked Brussels sprouts.
Drain the pasta.
Add the cooked pasta to the large sauté pan with the cooked Brussels sprouts. Squeeze a lemon wedge over the pasta and stir to combine.
Serve with the crisp bacon and a generous grating of fresh Parmesan. Enjoy!