Orecchiette with Brussels Sprouts & Bacon

By trf0ster

Orecchiette with Brussels Sprouts & Bacon from Michael Symon's cookbook

Ingredients

• Kosher salt and freshly ground black pepper
• 1 pound fresh orecchiette pasta
• 1 tablespoon olive oil
• 1/2 pound bacon, small diced
• 4 cups thinly sliced Brussels sprouts (from 3/4 pound)
• 1/2 cup fresh flat-leaf parsley leaves, chopped
• 1 cup freshly grated Parmesan cheese, plus more for serving

Details

Servings 4
Adapted from cleveland.com

Preparation

Step 1

Cook pasta: In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn't stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta.

Cook bacon: Meanwhile, put a large skillet over high heat. Add the olive oil and bacon and cook, stirring occasionally, until the bacon is crisp and the fat has mostly rendered, about 3 minutes. Add the Brussels sprouts and cook until they begin to wilt and brown, about 1 minute. Lightly season with salt and pepper.

Combine: Add the pasta and reserved pasta water to the pan and cook for 30 seconds, stirring to blend.

Dress: Remove from the heat, stir in the parsley and Parmesan, and serve. Pass more Parmesan on the side for topping.