The Pioneer Woman Tasty Kitchen
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Linguine with Brussels Sprouts, Bacon, and Caramelized Shallots

4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

I found a recipe for Sauteed Brussels Sprouts with Bacon and I decided to turn this simple and quick side dish into an easy main dish for us to eat.

Ingredients

  • 1 pound Brussels Sprouts
  • 8 ounces, weight Center-cut Bacon, Chopped
  • 6 whole Shallots, Halved And Sliced Thin
  • ½ teaspoons Sea Salt, Plus More To Taste (if Desired)
  • ½ 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

Preparation

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.

2 Comments

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Recipe For Delicious on 7.24.2010

This looks great! I’m excited to try it!

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BitOWit on 7.18.2010

Oh I am making this!! Thanks!!

3 Reviews

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kansasgirl on 2.11.2011

This was wonderful. I cooked the sprouts in a little extra bacon grease instead of water but that was the only step I altered. Served to company and everyone enjoyed it, even the 4th grader!

Avatar of beanjelly

beanjelly on 9.21.2010

This was great–we also cooked the sprouts in the bacon grease to caramelize them up a little, as that’s how we like our sprouts. :)

Used spinach pasta and it was awesome!

Avatar of Recipe For Delicious

Recipe For Delicious on 7.30.2010

I made this for company last night and we LOVED it. I added in a little heavy cream at the end which changed the character of the dish a little. I would make this again in a heart beat. Thanks for a fabulous recipe!

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