Pasta with Brussels Sprouts and Crispy Bacon
Organic brussels sprouts are in-season and at the peak of their gorgeousness at this time of year. In addition to their nutty yumminess, Brussels sprouts are a wonderful source of anti-inflammatories and antioxidants, as well as great detoxifiers and cancer preventers.
Ingredients
- 400 G Fettuccine Wholemeal spelt or buckwheat or pasta of your choice
- 3 Tbsp Ghee
- 250 G Bacon Organic, rind removed and sliced
- 3 Cloves Garlic Crushed
- 1 Tsp Dried Chili Flakes Or less if desired
- 12 Large Brussels Sprouts thinly sliced
- Sea Salt Unrefined
- Black Pepper Freshly ground
- 1/2 Cup Parsley Finely chopped
- 2/3 Cup Parmesan Cheese Finely grated
- Olive Oil For serving
Instructions
- Put a large pot of salted water on to boil, and then cook the pasta until al dente, drain, reserving a little pasta water.
- While the fettuccine is cooking, melt the ghee in a medium pan, stir in the bacon and fry until nicely browned, then add the garlic and chilli. Cook it all together for another minute or so.
- Add brussels sprouts and toss to combine, adding a few tablespoons of pasta water if necessary. Cook, stirring occasionally, until the sprouts are tender and a little golden, for only about 3-5 minutes.
- Mix in the parsley, add salt and pepper to taste, and toss through the fettuccine. Top with the Parmesan and a generous drizzle of olive oil, serve immediately.
Notes
Options
* Sprinkle with a handful of activated chopped hazelnuts, walnuts or almonds.
* Squeeze over the juice of 1/2 a lemon or a drizzle of balsamic vinegar.
* Try ricotta, pecorino, gorgonzola or gruyere instead of the parmesan.
* Add 2 tsp of very finely chopped fresh rosemary when mixing in the garlic.
* Vary the type of pasta; try penne, spaghetti orecchiette or fusilli.
* Leave out the chilli if you or the kids are not fond of it.
* To make this a vegetarian dish simply omit the bacon, it will still be delicious.
* Add a handful of currants.
* Squeeze over the juice of 1/2 a lemon or a drizzle of balsamic vinegar.
* Try ricotta, pecorino, gorgonzola or gruyere instead of the parmesan.
* Add 2 tsp of very finely chopped fresh rosemary when mixing in the garlic.
* Vary the type of pasta; try penne, spaghetti orecchiette or fusilli.
* Leave out the chilli if you or the kids are not fond of it.
* To make this a vegetarian dish simply omit the bacon, it will still be delicious.
* Add a handful of currants.