How do I get my family to eat brussel sprouts? I had bought a bag of the cute little cabbages and I really wanted to cook them up in a way that would actually get them eaten. Just roasting them and plating them next to the main course would only confuse everyone. (If your kids eat brussel sprouts, then you are my hero.)
I didn’t think about it long, before settling on tossing them in a pasta with with garlic, crispy bacon, and a butt-load of cheese (it’s a French unit of measurement). If I can’t get them to eat that, well, then; they can’t be saved.
Guess what? They ate it! And, it only took me 15 minutes to make. Everybody wins with this one.
I started by bringing my water to a boil for the pasta, while frying up diced bacon, in the mean time. It was also during this time that I quartered the brussels sprouts and minced the garlic. I drained some of the grease off of the bacon, but reserved a little to cook the garlic. Then I added the quartered brussels sprouts to that, followed by a healthy squeeze of fresh lemon juice, salt and pepper, and sauted until they were bright green and smelled kinda sweet. Around this time, the pasta finished up. I didn’t drain it because I wanted some of the starchy, salty water anyways, so I just used my tongs to pull out the linguine from the water into my pan, and added about a 1/4 cup more water for good measure. To finish, I took my fancy butt-load measuring tool, and very accurately measured out the FRESHLY (not pre) shredded Parmesan cheese to the pasta. Gave it another toss, another little squeeze of lemon. Done, and delicious.Print
Pasta tossed with crisp bacon, garlicky brussel sprouts, and parmesan cheese.
- 1 lb linguine pasta
- 1 lb bacon (diced )
- 1 cup brussels sprouts (quartered)
- 8 cloves garlic (minced)
- 1 lemon
- salt and pepper
- 1 1/2 cups parmesan cheese (shredded off wedge, not pre-shredded)
- Bring a large stock pot of salted water to a boil. Add pasta and cook to al dente, about 8 minutes.
- Meanwhile, heat a deep skillet to medium high heat and cook bacon until crispy. Add minced garlic and cook until garlic is fragrant.
- Add quartered brussels sprouts, salt and pepper to taste, and juice of half a lemon. Saute until brussels sprouts are bright green, and tender.
- When pasta is cooked al dente, add it to the bacon and brussels sprouts along with 1/4 cup starchy water and toss to coat. If it seems dry, add a little more pasta water.
- Sprinkle on freshly shredded parmesan, and give it another toss. Squeeze on juice of the other half of lemon, and toss lightly again. Salt and pepper to taste again, if necessary.
- Serve with extra parmesan and a lemon wedge.