Orecchiette with Brussels Sprouts
An easy one pot pasta dish that you can get on the table fast.
Foto: Spend With Pennies
Ingredients
- 8 ounces orecchiette pasta
- 8 ounces Brussels sprouts
- 4 slices bacon (chopped)
- 2 cloves garlic (minced)
- ¼ teaspoon red pepper flakes
- ¼ cup white wine
- ¼ cup chicken stock
- ½ teaspoon lemon zest
- ⅔ cup heavy whipping cream
- ¼ cup shredded Parmesan cheese
- chopped fresh parsley (for garnish, optional)
- ½ lemon (optional)
Steps
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Cook pasta al dente in salted water according to package directions. Reseerve 1 cup of water and drain the pasta.
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Meanwhile, with a sharp knife or mandoline, slice the Brussels sprouts very thinly.
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In a 10-inch skillet, cook the bacon over medium heat until browned and crisp. Transfer the bacon to a paper towel-lined plate, reserving the drippings in the pan.
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Add garlic and red pepper flakes to the reserved bacon fat and cook just until fragrant, about 1 minute. Add the Brussels sprouts and cook for 2 to 3 minutes or until tender. Transfer to a bowl and set aside.
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Stir in white wine and chicken stock. Simmer until reduced by half, about 5 minutes. Stir in lemon zest and heavy cream and simmer 5 minutes more.
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Add the Brussels sprouts and 2 tablespoons of parmesan cheese and cook for 2 minutes. Add pasta and heat through, adding pasta water if needed.
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Season with salt & pepper to taste. Then sprinkle with bacon, the remaining 2 tablespoons of parmesan cheese, and squeeze half a lemon over top (optional). Serve immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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