Creamy Pasta with Brussels Sprouts & Dry-Smoked Bacon. This warming winter pasta combines all of our favourite things, a delicious creamy sauce, pieces of crispy bacon & golden brown Brussels sprouts.
Creamy Pasta with Brussels Sprouts & Dry-Smoked Bacon
500g Brussels sprouts (we used purple sprouts)
2 tbsp olive oil
1 tbsp butter
450g strozzapreti (or fusilli, or any other short pasta variety)
100g Austrian bacon from Tirol (or any dry-smoked, air-dried bacon)
3 extra-fresh egg yolks
2 tbsp lemon juice
1 tsp organic lemon zest
40g grated parmesan
Clean and halve the Brussels sprouts. Heat the olive oil in a pan, then add the butter and sprouts. Sear the sprouts for 3 minutes, or until golden brown. Add 5 tablespoons of the cream, then cover and cook over low heat for 10 minutes. Meanwhile, cook the pasta in salted water, according to the packet instructions. Cut the bacon into fine strips.
In a large saucepan, bring the remaining cream to the boil over medium heat. Whisk the egg yolks, then stir into the cream bit by bit, until the sauce is thickened. When the pasta is cooked, drain with a sieve. Combine the pasta with the cream sauce, sprouts, lemon juice, lemon zest and parmesan. Season with salt and pepper. Arrange on serving plates and top with sliced bacon.