Description
This Brussels sprout and bacon pasta is so simple and flavorful! It’s my favorite side of Brussels sprouts with bacon turned into a complete meal.
Ingredients
- 14 slices Turkey Bacon, Diced Small
- 1 pound Brussel Sprouts, Trimmed And Halved
- ½ cups Beer, Divided
- ½ cups Chicken Stock
- ¾ cups Parmesan Cheese, Divided
- 1 pinch Salt
- ½ teaspoons Garlic Powder
- 1 pound Mezzi Rigatoni
- 1 Tablespoon Butter
Preparation
First, get a large pot on to boil for the pasta. Then get out a large skillet and put the bacon in it cold. Heat it up over medium high heat and let it cook until crisp. When it is starting to leave a brown layer on the bottom, deglaze the pan with half of the beer and scrape it all up. Once the bacon is crisp, deglaze the pan with the rest of the beer and add in the Brussels sprouts. Scrape up the rest of the brown bits and stir it all together. Let it cook for a couple of minutes, then add in the chicken stock. Season it all with the salt and garlic powder. Meanwhile, salt the boiling pasta water and cook the pasta until tender for about 8 minutes.
While the pasta cooks, take 1/2 a cup of the cooking water and pour it into the pan of bacon and Brussels sprouts. Add in 1/2 cup of theParmesan cheese and let it all melt in and emulsify with the liquids. When the pasta is done, drain it and stir it into the pan of sauce. Stir in the remaining Parmesan and the butter to bring it all together. Scoop it into bowls and serve immediately! Enjoy!
