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Linguine with Brussels Sprouts, Bacon, and Caramelized Shallots

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


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.

Source: tastykitchen.com