Bow Tie Pasta with Sprouts & Bacon
Bow Tie Pasta with Sprouts & Bacon
- 150g streaky bacon, cut into 1/2 inch strips (about 6 slices)
- 450g Brussels Sprouts, trimmed and halved (1 pound)
- 225g farfalle (bow tie) pasta (8 ounces)
- 120ml double cream (1/2 cup)
- fine sea salt and freshly ground black pepper to taste
- 60g shredded Parmesan Cheese (1/2 cup)
- Bring a large saucepan of lightly salted water to the boil.
- While you are doing this, add the bacon to a large skillet and cook until golden brown. Scoop out and set aside. Add the sprouts to the pan and then pop the pasta into the boiling water to cook al dente, according to package instructions.
- Cook the sprouts, stirring occasionally until crispy tender. Scoop out and set aside.
- Drain all but about 1 tsp of the bacon fat from the skillet and discard. Place the skillet back over medium heat. Add 120ml/ 1/2 cup of the cooking pasta water to the pan and stir to deglaze the pan and scrape up any browned bits. Add the cream, salt and pepper, stirring to combine. Simmer for several minutes, until it begins to thicken. Remove from heat and keep warm.
- By this time the pasta should be done all dente. Drain well and add to the sauce in the skillet. Stir in the sprouts and bacon to combine. Reheat gently until well heated through. Taste and adjust seasoning as required. Serve hot, sprinkled with the cheese.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2019/04/bow-tie-pasta-with-sprouts-bacon.html
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