Fettuccine with Brussel Sprouts & Bacon

Hiiiiiiii guys, hiiiiiiiiiiii!!

 

Please pardon my absence, I’ve been working really hard on this new product at work and it was starting to consume a lot of my energy.  A break was needed, you know?

My cup runneth empty.

 

So I pulled a get-out-of-jail card and flew down to the rainforest and warm waters of Costa Rica to refresh my soul and senses and it was absolutely magical

 

I came away with a ton of memories and only a few bug bites (but holy shit they itch, oooOooooo they itch!!)

I can’t wait to share all the pictures with you but I’m still sorting through and editing them so bear with me for a bit here.

 

In the meantime though, I can share with you this really easy pasta recipe that I made in an effort to use up the rest of the veggies in my fridge before I left for my trip.

Depending on the length of a trip, I prefer to come home to an empty fridge than a rotting one, you feel me?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fettuccine with Brussel Sprouts & Bacon

1 package Fettucine
Olive Oil
2 large handful Brussel Sprouts
Half a pack Bacon (chopped)
2 Fresh Garlic Cloves (roughly chopped)
1 tbsp Butter
1 tbsp Flour
½ cup dry White Wine
1 cup Vegetable Stock
1/3 cup freshly grated Parmesan (optional)
½ a Lemon
¼ cup Parsley (finely chopped)
¼ cup Dry-roasted Almonds
Salt
Pepper

——————————————————————————–

 

 

 

 

 

Cut the stalks off the brussel sprouts and finely slice.

Heat some olive oil in a large heavy based fry pan over med-high heat.
Add the brussel sprouts, bacon and chopped garlic.

 

Cook until the chopped sprouts are just starting to get crisp and golden at the edges.
You may have to do this in two batches if your pan isn’t large enough.

 

Once the chopped brussel sprouts are a little golden and crispy, remove from heat and set aside.

 

Meanwhile, bring a large pot of well salted water to the boil.

 Add pasta to the water and cook according to its instructions.
When the pasta is al dente and I mean motherfuckin’ al dente…..drain, reserving about 1 cup of the pasta water, then set aside.

 

In the pot used to cook the pasta, turn the heat to low and add the butter and flour.
Whisk for a minute to incorporate the two ingredients together, then add in the white wine and simmer on low heat for a couple of minutes.

Slowly whisk in the stock until it’s thick enough to coat the back of a spoon.

(pay attention at this point, you don’t want the sauce to be too thick…. just thick enough to coat the back of the spoon)

Turn off the heat and at this point, if you want to – stir in some of the parmesan.

 

Add the pasta and reserved brussel sprouts to the sauce and stir well to properly coat the pasta with the sauce and the sprouts.
Squeeze the lemon over the pot, adding a little some of the reserved pasta water if it looks too dry.

 

Serve the pasta topped with the parsley, crushed almonds, a generous crack of black pepper and extra parmesan (optional).

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Easy_weeknight_recipes

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This took about 20 mins to make and serves 4 easily.

 

Fettucine_with_brussel_sprouts

 

 


 

 

 

 

 

Fettuccine with Brussel Sprouts

1 package Fettucine
Olive Oil
2 large handful Brussel Sprouts
Half a pack of Bacon (chopped)
2 Fresh Garlic Cloves (roughly chopped)
2 tbsp Butter
1 tbsp Flour
½ cup dry White Wine
1 cup Vegetable Stock
1/3 cup freshly grated Parmesan (optional)
½ a Lemon
¼ cup Parsley (finely chopped)
¼ cup Dry-roasted Almonds
Salt
Pepper

———————————————————————

INSTRUCTIONS

1. Cut the stalks off the brussel sprouts and finely slice.
2. Heat some olive oil in a large heavy based fry pan over med-high heat.
3. Add the brussel sprouts, bacon, chopped garlic, salt & pepper.

4. Cook until they are just starting to get crisp and golden at the edges.
You may have to do this in two batches if your pan isn’t large enough.
5. Once the chopped brussel sprouts are a little golden and crispy, remove from heat and set aside.

6. Meanwhile, bring a large pot of well salted water to the boil.
7. Add pasta to the water and cook according to its instructions.
8. When the pasta is al dente and I mean motherfuckin’ al dente…..drain reserving about 1 cup of the pasta water, then set aside.

9. In the pot used to cook the pasta, turn the heat to low and add the butter and flour.
10. Whisk for a minute to incorporate the two ingredients together, then add in the white wine and simmer on low heat for a couple of minutes.

11. Slowly whisk in the stock until it’s thick enough to coat the back of a spoon.
(pay attention at this point, you don’t want the sauce to be too thick…. just thick enough to coat the back of the spoon).

12. Turn off the heat and at this point, if you want to – stir in the parmesan.
13. Add the pasta and reserved brussel sprouts mixture to the sauce and stir well to properly coat the brussel sprouts in the pasta.
14. Squeeze the lemon over the pot, adding a little some of the reserved pasta water if it looks too dry.
15. Adjust seasoning as needed.

16. Serve the pasta topped with the parsley, crushed almonds, a generous crack of black pepper and extra parmesan (optional).
❤ ❤

48 thoughts on “Fettuccine with Brussel Sprouts & Bacon

  1. OMG this looks so good Dana! I miss seeing your posts, and it’s not because of your absence but my mine.. I’ve had so many issues connecting my site to the reader since I moved my blog a couple years ago but it looks like jetpack is finally sorted it out so I get to see you more now hopefully.. You’re such an amazing blogger! xx

      1. It does!! I never knew self hosting was going to completely throw me of the wp community.. And not being able to properly access the reader sucked! I Thanks D! I feel like the new kid on the block though😫😂

      1. Hey Charise (love your name btw <3)
        Cabbage is a good substitue…it won't affect the flavor profile much at all – you could also do broccoli if you don't have sprouts but still want a bit of color in the dish.

  2. Welcome back! I tend to start cleaning out the fridge about 1-2 weeks before we depart, and I’ve also been doing the freezer when we are away for more than 2 weeks. It makes for very interesting eating before we head out. Can’t wait to see your pics.

  3. Welcome back, Dana! Costa Rica sounds like the perfect place to unwind and relax. I can’t wait to see your beautiful pictures. The one you posted on Instagram is killer!
    Also, this recipe looks delicious, easy to make and it has bacon :)- That’s a win-win in my book. Funny story, I used to hate brussel sprouts as a kid but now I love them! It makes my mom crazy. Lol!
    Enjoy the rest of your week girl 🙂

    xo, Jackie
    stylemydreams.com

    1. Heeyyyyyyy Jackie haayyyyyyyyy!!
      And thanks boo for all the love ❤ ❤

      Crazy but I don't even remember eating brussel sprouts as a kid. We probably couldn't afford them lol

      happy Friday lady love, mwahhh ❤

  4. This looks so good and has nearly made me want to eat brussel sprouts, but they are the devil’s food and I hate them so I am going to make it with cabbage or purple sprouting broccoli leaves instead. Glad you managed to get a holiday – can’t wait to see the photos. That pasta does look really, really good 🙂

  5. Yum Yum!! Those Brussels sprouts look so fresh!! And the final product looks soooooo tasty!!!! 🙂
    Good for you to get away to the tropics – what fun! 🙂

  6. Glad to hear you have taken some time for you! Everyone is entitled to some R&R. You work hard and deserve it. Glad you are back in the kitchen… this dish looks amazing!!

  7. Glad to hear you were able to take a bit of a breather!

    I hear you on needing a bit of a break–I have some travel to NOLA and (hopefully) Spain to look forward to, but in the meantime I’m so feeling this for a simple, clear-out-the-fridge dish.

  8. Danaaaaa, I know how you feel about your cup runneth over, so good you got Yo! Ass to Costa Rica for some R&R. Your pasta dish looks yummy, I’m not a fan of brussel sprouts but as I scrolled down my mouth began to water, so maybe there’s something to it after all!
    Hope you had a good weekend hon! Xo

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