Spaghetti with Mushrooms, Brussel sprouts and bacon
Spaghetti with Brussels sprouts, mushrooms and Bacon
6 ounces thick-cut bacon, cut into 1/2-inch pieces
1 1/4 pounds Brussel sprouts, thinly sliced (8 cups)
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
3/4 pound spaghetti
4 cloves garlic, very thinly sliced
1 cup of mushrooms
1/2 cup grated Parmesan, plus more for serving
Cook bacon in a large straight-sided skillet over medium-high until browned, 8 to 10 minutes. Transfer to a paper towel-lined plate; remove all but 1 tablespoon fat from skillet.
Add sprouts and cook, tossing occasionally, until tender and browned, about 7 minutes; season with salt and pepper. Transfer to plate with bacon. (If skillet is getting dark, add 1 to 2 tablespoons water and scrape up browned bits from bottom, leaving them in skillet. Add mushrooms – cook for about 3 minutes. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 2 minutes less than package instructions. Drain.
Add remaining 2 tablespoons oil and garlic to skillet and cook over low, stirring, until just beginning to brown, about 2 minutes. Add pasta and cheese; stir to coat, 2 minutes.
Serve immediately, topped with bacon, Brussel sprouts, and more cheese.
Note: this recipe has been Brzezicki-ized from the original.
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