Crispy Bacon and Brussels Sprouts Pasta

Brussels sprouts, bacon and shallots pan-fried together and tossed with angel hair pasta is a simple, but tasty, dinner to throw together in half an hour or less.  Brussels sprouts and bacon are a well-known duo, and I could eat a bowl of just those two things alone; but throw in some pasta, and you have something more substantial and now you can call it dinner:)

Most people don't necessarily think "YUM" when they hear, "brussels sprouts" - and considering how our moms used to make them when we were growing up (boiled? Baked to a nasty mush?) - I don't blame them!

But now we know better and I'm happy to report that my least favorite food as a kid is now one of my favorites.  Who knew that roasting or pan-frying a vegetable until it gets that perfect char or caramelization would change everything?

I made this with just four ingredients and honestly, that's my favorite kind of recipe: as few ingredients as possible, but each one working perfectly together so that little else is needed (unless you feel like adding more stuff...in which case, absolutely go for it;)).

CRISPY BACON AND BRUSSELS SPROUTS PASTA

Serves 4

INGREDIENTS:

• 12 oz bacon, chopped
• 1 shallot, finely diced
• 1 lb. brussels sprouts, washed and quartered
• 12 oz angel hair pasta
• kosher salt and pepper, to taste

DIRECTIONS:

1. Fill a large pot with water for the pasta and bring to a boil.  While waiting for water to boil, prepare the bacon, shallots and brussels sprouts.
2. Set a large pan to medium-high heat.  Cook bacon until well done and crispy.  Don't drain the bacon fat as you will use that to cook the shallot and brussels sprouts in.  Transfer bacon to a plate and set aside.
3. Lower heat to medium and cook the shallots and brussels sprouts until brussels sprouts are browned and some bits are charred, even. Add bacon back in the pan.
4. At this point, cook the pasta according to directions on the box (angel hair usually just takes a few minutes, and we don't want mushy noodles! So I like to wait until the last few minutes to cook them); drain and toss them in with the brussels sprouts and bacon until evenly distributed.  Add salt and pepper according to your own taste (my husband thought the bacon fat was salty enough for the whole dish, but I still added about a teaspoon of salt, to be safe).

If you try this, I hope you enjoy it and let me know if you do!