Brussels sprouts and bacon pasta

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Prep time:
20min
Cooking time:
15min
Serving 4 Regular
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Ingredients

2 Tbsp  Olive oil (extra virgin)

375 g  Penne pasta

350 g  Brussel sprouts, ends trimmed and leaves separated

170 g  Bacon, finely chopped

125 ml  White wine

125 ml  Creme fraiche

50 g  Parmesan cheese, finely grated, plus extra to serve

2   Egg yolks

1/4 c  Parsley leaves, plus extra to serve

1 pinch   Black pepper
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Instructions

Step 1

Cook the pasta in a large saucepan of boiling salted water following packet directions or until al dente. 

Penne pasta
Step 2

Meanwhile, heat the oil in a large frying pan over high heat. Cook the sprout leaves, turning, for 5 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towels to drain.

Olive oil (extra virgin)
Brussel sprouts, ends trimmed and leaves separated
Step 3

Add the bacon to the pan. Cook, stirring often, for 5 minutes or until crisp. Transfer to the plate with the sprouts. Drain any remaining fat from the pan. Add the wine and simmer for 2 minutes or until reduced by half. 

Brussel sprouts, ends trimmed and leaves separated
Bacon, finely chopped
White wine
Step 4

Drain the pasta, reserving 80 ml (1/3 cup) of the cooking water. Return the pasta to the pan. 

Penne pasta
Step 5

Combine the creme fraiche, Parmesan cheese, egg yolks and reserved cooking water in a bowl. Season well with pepper.

Parmesan cheese, finely grated, plus extra to serve
Egg yolks
Creme fraiche
Black pepper
Step 6

To the same bowl, add to the pasta with the wineparsleysprouts and bacon. Toss well to combine. Season and sprinkle with the extra parsley and Parmesan cheese.

Penne pasta
Brussel sprouts, ends trimmed and leaves separated
Bacon, finely chopped
White wine
Parmesan cheese, finely grated, plus extra to serve
Parsley leaves, plus extra to serve

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