Spaghetti with Brussels Sprouts and Bacon

Comfort food at its best! This hearty and delicious pasta meal, with the sweetness of the caramelized Brussels sprouts and saltiness of the bacon, will warm up any cold wintry night.

                                                                       Spaghetti with 
                                                                Brussels Sprouts and 
                                                                             Bacon 
                                                                        courtesy of
                                                                Martha Stewart Living

Ingredients

6 ounces thick-cut bacon (pork, beef, turkey or plant-based), cut into 1/2-inch pieces 
1 1/4 pounds Brussels sprouts, thinly sliced
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive
3/4 pound spaghetti
4 cloves garlic, very thinly sliced
1/2 cup grated Parmesan, plus more for serving

Directions

Cook bacon in a large straight-sided skillet over medium-high until browned, 8 to 10 minutes. Transfer to a paper towel-lined plate; remove all but 1 tablespoon fat from skillet.

Add half of sprouts and cook, tossing occasionally, until tender and browned, about 7 minutes; season with salt and pepper. Transfer to plate with bacon. (If skillet is getting dark, add 1 to 2 tablespoons water and scrape up browned bits from bottom, leaving them in skillet.) Add 1 tablespoon oil; repeat with remaining sprouts. Meanwhile, cook pasta in a large pot of boiling water until al dente, about 2 minutes less than package instructions. Drain, reserving 1 1/4 cups pasta water.

Add remaining 2 tablespoons oil and garlic to skillet and cook over low, stirring, until just beginning to brown, about 2 minutes. Add pasta, reserved pasta water, and cheese; stir to coat, 2 minutes. Serve immediately, topped with bacon, Brussels sprouts, and more cheese.

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